30 Things While I’m 30–Tabbouleh

Growing up, I never much cared for tabbouleh.  I really only had it a couple of times and I distinctly remember the sharp flavors and parsley (which I though was only used as a garnish) getting caught in my teeth.  Of course, it’s entirely possible the tabbouleh I was eating wasn’t the greatest.  Phoenix wasn’t exactly known as a mecca of middle eastern cuisine back in the 80s and 90s.

Many of you would list it as a favorite, though, so I put it on my 30 Things to Make While I’m 30.  I was a little nervous because I wasn’t even sure what it was supposed to taste like.  

Luckily, this recipe hit the nail right on the head.  It’s full of flavor and packed with healthy and economical ingredients.  I can say I now like tabbouleh.  

Tabbouleh

adapted from www.williams-sonoma.com

printer-friendly recipe

Ingredients:

3/4 c. medium-fine bulgur 

1 c. water

3/4 c. fresh lemon juice, divided

scant 1/3 c. extra-virgin olive oil

5 garlic cloves, minced

8 green onions, including tender green portions, diced

1 c. chopped fresh curly parsley

1/3 c. chopped fresh mint

4 large, ripe tomatoes, diced

1 English cucumber, peeled, halved, seeded and diced

2 tsp. salt, plus more to taste

1/2 tsp. freshly ground pepper, plus more to taste

Romaine lettuce leaves, for serving

pita bread, for serving

Directions:

1.  Place bulgur in the bottom of a large heat-proof bowl.  Bring water and 1/2 c. lemon juice to a boil.  Pour over bulgur.  Cover tightly and allow to sit 30 minutes.  Uncover and drain any excess liquid, pressing bulgur lightly, if necessary.

2.  Toss bulgur with olive oil and garlic.

3.  On top of the bulgur, layer the remaining ingredients in the order listed.  Sprinkle 2 tsp. salt and 1/2 tsp. pepper on top.  Cover tightly.  The mixture may sit out for up to six hours before serving.  If preparing in advance, place bowl in the refrigerator for up to 24 hours.  Bring to room temperature before serving.

4.  To serve, toss all ingredients with remaining lemon juice and adjust salt and pepper, if necessary.  Scoop with lettuce or pita bread, if desired.  Serves 4-6.

one year ago: Canyon Ranch’s mushroom tart

two years ago: oil-cured olives baked with white wine and garlic