Author Pam - For the Love of Cooking / Original Cookie & Kate
Equipment
Strainer
Food Processor
Ingredients
Dressing:
3tbspolive oil
3tbspfresh lemon juice**We like it tangy--use less lemon juice if you don't
1largeclove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Salad:
¼cupbulgur wheat, cooked per package instructions
½cupEnglish cucumber, diced**About 1/2 cucumber
1mediumtomato, diced
¼tspkosher salt
1 largebunch of curly parsley, thick stems removed**Should be about 1 ½ cups after pulsing in a food processor
3 tbspfresh mint leaves
1green onion, sliced very thinly
Instructions
Make the dressing by whisking together the olive oil, lemon juice, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar; set aside to allow flavors time to mingle.
Prepare the bulgar wheat per package instructions; drain well. Place the drained & cooked bulger in the refrigerator to cool down completely.
Meanwhile, combine the diced cucumber and tomato together in a strainer. Season with 1/4 teaspoon of salt and set aside for at least 15 minutes. Side Note: This will allow extra water to drain from the vegetables so the salad doesn't get watery.
Place the chopped parsley and thin stems in a food processor; pulse until chopped very well. Add the mint leaves and pulse to chop very well.
Prepare the tabbouleh by combining the cold bulger together with the chopped herbs, cucumber, and tomatoes; toss well.
Drizzle the well-whisked dressing over the salad and toss to coat evenly. Allow the salad to rest for 15 minutes before serving to allow flavors time to mingle. Serve immediately or chill it for later.
Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.