we call this “tabboleh salad” as opposed to simply “tabboleh” because it is more salad and less tabboleh.  the wife suggests preparing the bulgur in advance (before work?) because even after everything is thrown together the dish still needs about an hour in the fridge for the flavors to marry. in a heat proof bowl, add about 1 1/2 cups boiling water and 1/2 teaspoon salt to 1 1/2 cups bulgur.  cover with a lid, foil, plastic wrap, etc. and let stand until all the liquid is absorbed and the grains are cool/room temp (as menioned above, we’ve left bulgur sitting on the counter all day.  dear food nazis: it’s fine!).  chop up 1/2 a cucumber, 1 medium bell pepper, 1/2 a small red onion, 2 small tomatoes, a big hand full of parsley and 2 garlic cloves (minced!).  really, you can use anything here - zuccini, squash, broccoli, carrot, celery, green onion, etc.  anything you’d eat raw in a salad.  just keep a ratio of about 1 1/2 cups uncooked bulgur to 3 cups of chopped raw veggies not including the parsley and garlic; don’t skimp on those (also, see note).  add the veggies, parsley and garlic to a large bowl with the bulgur and stir to combine.  dress (to taste) with 2-3 lemons worth of juice, 2-3 tablespoons olive oil, salt and pepper.  mix well and refrigerate for about an hour until chilled.  stir and check for seasoning before serving.  there should be a nice balance of tangy lemon, spicy garlic, salt and oil.  this will serve 6 as a side or one hungry planner for a few days. note:  we also like to sub the veggies mentioned above with 2 or 3 diced avocados, 2 big tomatoes, and a bunch of green onions.  switch out the parsley for cilantro and lemon for lime juice.  keep the bulgur, garlic, oil, salt and pepper the same.  this doesn’t keep for as long as the recipe above (the avocados get mushy and discolored) but it’s a nice change up.  be crazy and throw in some red pepper flakes and cumin.    

we call this “tabboleh salad” as opposed to simply “tabboleh” because it is more salad and less tabboleh.  the wife suggests preparing the bulgur in advance (before work?) because even after everything is thrown together the dish still needs about an hour in the fridge for the flavors to marry.

in a heat proof bowl, add about 1 1/2 cups boiling water and 1/2 teaspoon salt to 1 1/2 cups bulgur.  cover with a lid, foil, plastic wrap, etc. and let stand until all the liquid is absorbed and the grains are cool/room temp (as menioned above, we’ve left bulgur sitting on the counter all day.  dear food nazis: it’s fine!).  chop up 1/2 a cucumber, 1 medium bell pepper, 1/2 a small red onion, 2 small tomatoes, a big hand full of parsley and 2 garlic cloves (minced!).  really, you can use anything here - zuccini, squash, broccoli, carrot, celery, green onion, etc.  anything you’d eat raw in a salad.  just keep a ratio of about 1 1/2 cups uncooked bulgur to 3 cups of chopped raw veggies not including the parsley and garlic; don’t skimp on those (also, see note).  add the veggies, parsley and garlic to a large bowl with the bulgur and stir to combine.  dress (to taste) with 2-3 lemons worth of juice, 2-3 tablespoons olive oil, salt and pepper.  mix well and refrigerate for about an hour until chilled.  stir and check for seasoning before serving.  there should be a nice balance of tangy lemon, spicy garlic, salt and oil.  this will serve 6 as a side or one hungry planner for a few days.

note:  we also like to sub the veggies mentioned above with 2 or 3 diced avocados, 2 big tomatoes, and a bunch of green onions.  switch out the parsley for cilantro and lemon for lime juice.  keep the bulgur, garlic, oil, salt and pepper the same.  this doesn’t keep for as long as the recipe above (the avocados get mushy and discolored) but it’s a nice change up.  be crazy and throw in some red pepper flakes and cumin.    

May 31 2009

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