Tabouleh

By • March 30, 2011 • 0 Comments

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Serves 2

  • 1 cup of bulgar wheat
  • 2 ripe tomatoes (organic, heirloom, vine ripe)
  • 2-3 lemons
  • 1 small cucumber
  • 1 bunch of flat leaf parsley
  • 1 bunch of mint
  • feta cheese
  • sea salt & fresh ground pepper
  • pinch of cayenne
  • red wine vinegar
  • olive oil
  • pita (one per person)
  • clove of garlic
  1. Homemade tabouleh is fast, easy and delicious. Having any grain with lots of fresh herbs and lemon, equals a super bright dish that I love. You can be very flexible with this, I think using farro would be really nice or even couscous. I stuck with the traditional, and used bulgar wheat. An important thing to learn when cooking, is to adjust seasoning to your personal preference. Not everyone likes the same thing, so being a little daring and trusting your instincts can go a long way. I tend to love a nice acidity and salt. It really makes things pop, some people may prefer less. So always taste as you go.
  2. There are a few ways to cook bulgar wheat, one is to rinse and place one cup of bulgar wheat in a bowl, cover with 1 1/2 cups water and allow to sit for an hour. Another way is to bring 2 cups of water and 1 cup of bulgar wheat to a boil. Turn to low and allow to simmer for 15 minutes. I would follow the directions listed on whichever one you buy.
  3. Dice tomatoes and remove seeds. Peel cucumber, remove seeds with a spoon and dice. Finely chop a bunch of parsley and mint. Add all ingredients to a bowl. Add the zest of two lemons and the juice. Drizzle with olive oil and season with sea salt and fresh ground pepper. Let flavors infuse for about an hour. Add bulgar wheat and mix well, adjust seasoning. Maybe more lemon? a splash of red wine vinegar? more salt? Serve at room temperature or lightly chilled. Top with fresh feta cheese, and a dash of cayenne pepper for a kick.
  4. Before serving, mince one garlic clove. Place pita bread on a sheet pan and drizzle with olive oil and scatter a little garlic on top. Put under the broiler for about 4 minutes till crispy. Keep a close eye on so they don't burn.
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Tags: bulgur, tabouleh

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