Spring is finally here, and with it comes the reopening of one of my favorite places to shop: my local farmers market. I love to wander through the stalls bursting with gorgeous fresh spring produce. Last weekend I bought some elephantine green onions and some fresh bunches of mint and parsley, and I had the beginnings of what I needed to make this pretty spring/summer salad.
Tabouli is a Middle Eastern dish, traditionally made with bulgar. It’s light and bright and part of the Mediterranean diet that health experts are recommending. There’s no cooking involved in this recipe, except for boiling some water. This salad makes a great lunch, or for a light dinner, serve it with pita bread and hummus.
(If you are not vegan, some feta cheese sprinkled on top would be delicious.)
Note: I added the extra (optional) step of simmering the minced garlic in the olive oil. This makes the garlic less harsh and infuses the olive oil with a nice garlicky flavor. If you don’t mind raw garlic, you can skip this step and add it directly to the salad.
- 1 cup bulgar wheat, dry
- 1½ cups boiling water
- ¼ cup lemon juice (1 large lemon)
- ¼ cup olive oil
- 3 cloves garlic, minced
- 4-6 green onions, minced
- 1 loosely packed cup of parsley, minced, stems removed (one bunch)
- 10 -15 mint leaves OR 1-2 tbsp dried mint, chopped
- 2 medium-large tomatoes or 4 Romas, diced
- 1 cup cucumber, diced
- Salt and pepper to taste
- Rinse bulgar in a strainer and then place in a bowl, cover with boiling water and let sit, covered, until tender (about 15 minutes). While you’re waiting, you can start chopping the vegetables. Drain off any remaining water in the bulgar.
- Pour the olive oil in a small skillet and simmer the garlic over low heat for a few minutes. Let cool slightly and then add it to the bulgar. (Or just add the raw garlic and olive oil to the bulgar.) Add the lemon juice. Mix well.
- Mix in all the remaining ingredients. Add salt and pepper to taste. Let chill for at least 30 minutes. Serve cold.