September 2, 2012

Tabbouleh with Cherry Tomatoes and Cucumber

I am a big fan of tabbouleh and while this recipe is not the best flavored one I have had (needed more lemon juice, olive oil and salt - add more of all three to your taste), I really enjoyed the addition of cherry tomatoes and cucumbers. Enjoy!

1/2 cup bulgur wheat
3/4 cup boiling water
2 TBS freshly squeezed lemon juice (1 lemon)
2 TBS good olive oil
Kosher salt
1/2 cup minced scallions, white and green parts 
1/2 cup chopped fresh mint leaves (or 2 TBS dried mint)
1 to 1 1/2 cup chopped flat-leaf parsley
1/2 hothouse cucumber, peeled, seeded, and medium-diced
1 cup cherry tomatoes, cut in half
1/2 teaspoon freshly ground black pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, cover, then allow to stand at room temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Make 4 servings. 

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