Tabbouleh

Tabbouleh is a Middle Eastern salad dish from the Levantine area (Israel, Jordan, Lebanon, Syria). Its primary ingredient is called "bulgur," which may sound unappetizing, but is surprisingly delicious and has a light nutty flavor. It's also packed with protein and fiber.

As a child, my mother used to make us bulgur for breakfast, and all of us would moan and groan that we were eating a meal that sounded alarmingly like the something found on a used tissue. Things between my sister and bulgur eventually escalated to the point that bulgur disappeared from our table for about a year. The next winter we were introduced to a new hot cereal called "cracked wheat" which tasted suspiciously like our former breakfast cereal, but sounded much more appetizing. 

So here's the truth of the matter: bulgur and cracked wheat are actually not the same thing, but many people confuse the two of them. You could probably use either one in this recipe, but finding bulgur shouldn't be a problem. Most grocery stores carry it with hot cereals or in the natural food section ( I bought a small bag of Bob's Red Mill bulgur). Serve tabbouleh as a side at your next bbq or as a healthy lunch. 

Tabbouleh

Recipe by Kelly

Pictures by Caroline

1 cup bulgur

1 cup fresh flat leaf parsley, chopped

3 medium tomatoes, chopped

2 cucumbers, peeled, seeded, and chopped

2 green onions, chopped

3 1/2 tablespoons olive oil

3 tablespoons lemon juice

1/2 teaspoon salt, or more to taste

1/4 teaspoon pepper

1. In a medium bowl, combine bulgur and 1/4 teaspoon salt. Pour 2 cups boiling water over bulgur and cover 30 minutes, or until tender. Pour bulgur into a sieve and press with a spoon to drain excess water.
2. Combine remaining ingredients with bulgur. Add more salt to taste. Serve cold or at room temperature.