Tabouli

I am going to a family picnic today and since I will no doubt be the only vegan there, am bringing a dish that will appeal to omnivores and vegans alike. One of my favorite summertime bring-along dishes is Tabouli, a cold salad made from bulgur wheat, chopped herbs and vegetables. The dressing is a simply mixture of olive oil and freshly-squeezed lemon juice, augmented with a bit of garlic and S&P. It is a refreshing, light salad and you can garnish it with olives or feta (for the non-vegans).

Tabouli

Ingredients:

• 1 ½ cups bulgur (cracked wheat)
• 1 ½ cups very hot water
• 4 small persian cucumbers, diced finely
• 4 medium tomatoes, seeded and chopped finely
• 4 green onions, sliced
• ¼ cup fresh chopped mint
• 1 cup fresh chopped parsley
• Juice of 3 lemons (about 1/3 cup)
• ½ cup extra virgin olive oil
• 1 clove garlic, minced
  
• pepper and salt to taste
  

Directions:

1. Place the cracked wheat in a bowl or plastic container, and pour the near-boiling water over it. Cover and let sit for about half an hour, until the water is absorbed.
   


2. Drain out any excess water, if necessary, and squeeze dry.


3. Mix the olive oil, lemon juice, garlic, salt and pepper together. Whisk with a fork and let sit.


4. Prepare the vegetables for the salad by dicing them finely.


5. Stir the bulgur, vegetables, and dressing together in a medium bowl. Taste to adjust seasoning, and then chill in the fridge for at least an hour.


6. I like to garnish it with more chopped parsley and kalamata olives.