My Mom's Tabbouleh by Rita Heikenfeld
Traditionally, this is served with wild grapevine leaves to act as a scoop, or leaf lettuce, or flat bread. This is a real "go to taste" recipe, wonderful as a main meal, stuffed into pita pockets for lunch, or as a versatile, healthy side dish. Tabbouleh is a healthy salad using bulghur wheat (great for lowering cholesterol and contains vitamin E) and an abundance of summer vegetables. It's all the rage in local delis, and is expensive to buy.
What you will need:
- 1 cup bulghur wheat
- 4-6 tomatoes, chopped
- 1 bunch green onions, chopped
- 1 bunch parsley, chopped
- 1 bunch radishes, chopped (optional but good)
- 1-2 regular cucumbers, peeled and chopped or 1 English cucumber, chopped
- 1 bell pepper, chopped
- 2 teaspoons cumin, or to taste
- Several sprigs mint leaves, chopped (opt)
- Several sprigs basil leaves, chopped (opt)
- Salt and pepper to taste
- 1/4 cup oil, or to taste
- Lemon juice to taste – optional
- Place wheat in bowl and rinse under cool water three times. Leave about 1/4" water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.
- Meanwhile, mix your vegetables: Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired.
Serves 6-8 as a main meal, 10 as a first course.
Tips from Rita's Kitchen: Bulghur wheat is sometimes called cracked wheat. It looks a little bit like cous cous and is creamy to tan in color. It comes in several grinds. I like the fine or medium grind.