Tabouleh (Tabouli)

Ta-bless you? No, Tab-oo-ley. This is a middle eastern salad that uses several contrasting flavors to produce a beautiful taste sensation when you eat it. The first time I made tabouleh (or tabbouleh or tabouli), the recipe was a very traditional one out of a vegetarian cookbook and it made me very happy. The next time I had it, it was prepackaged and bland and disappointing. But this is why I cook. The idea of tabouleh is tomato and onion with parsley, mint, and a lemon sauce, sometimes with bulgur wheat. You could also use other grains - this time I used beech smoked barley leftover from home brewing experiments. While delicious as is, there are a number of improvements I have made that make it delectable, rather like the fresh version of chocolate lava cake. Or something. (Can you tell I wasn't an English major?) So if you have had yucky tabouleh, don't despair! Try this recipe! An added bonus? You'll feel good eating this - it's just so fresh and healthy!

 

Ingredients:

1 cup bulgur wheat

1 small red onion, diced 

1 cucumber, chopped

1 lb tomatoes, chopped

6 oz reduced fat feta, crumbled

1/2 cup Kalamata olives, sliced

1 bunch parsley, chopped fine

1 bunch mint, chopped fine

1/4 cup lemon juice

1 TBS olive oil

Salt to taste

Directions:

Bring two cups of water (or broth!) to a boil, add bulgur, cover and simmer about 10 minutes or until tender. Drain excess liquid and allow to cool. Combine everything else in a large bowl and toss. Put salad in a bowl and top with bulgur. Serve cold or at room temperature. Done. Easy. What are you waiting for? Go make this right now!