Low-Cook Summer Recipe: Tabbouleh!
2 cups bulgur
4 cups boiling water
4 cups tomato, chopped (5 plum tomatoes)
5 cups cucumber, chopped (I used 1 1/2 medium cucumbers)
3 cups parsley, finely chopped
1/2 cup mint, finely chopped
2 lemons, juiced
3 tablespoons olive oil
4 large cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1. Put dried bulgur into a large glass bowl, and pour the boiling water over it. Give it a quick stir, then cover the bowl with a plate or foil. Ignore it for 30 minutes!
2. After 30 minutes, uncover the bulgur and give it a few good stirs and fluff it up with a fork. The grain should have soaked up all of the hot water. If there's remaining water, drain it through a strainer.
3. Stir in the tomato, cucumber, parsley, and mint. In a separate bowl, combine the lemon juice, olive oil, garlic, salt, and pepper.
4. Mix well, then pour this dressing over the salad. Give the whole thing a good stir. Refrigerate for a few hours, tossing occasionally to distribute the dressing.
It's ready to eat right away, but the flavors really start to meld together if you let it sit for a while. This recipe made an enormous amount of tabbouleh, although between 4 of us, it was all gone in less than 2 days. It keeps pretty well in the fridge for up to a week (though ours never lasts that long), so you may want to cut the recipe in 1/2 if you're cooking for 1-2.
Traditional tabbouleh usually doesn't call for cucumber, but I like to add it to mine. This tabbouleh is also more bulgur heavy than a lot of tabbouleh you might find in stores, so it makes a meal in itself, instead of more of a side salad. Enjoy!
Source of recipe: This is my friend Ariel's recipe! This recipe is also posted to me and my friend Ariel's vegan blarg (blog)! Check it out!