Tabbouleh tastes terrific
I think Tabbouleh is something you either love or you hate. I've never met anyone who was indiffernt toward the dish.It's a bit exotic with a combination of flavors that make me think of belly dancers, for some reason. Maybe if I ate more of this and did a little more exercise like belly dancing, I might be ready for bathing suit season next year.
There's a little Middle Eastern fast food place - which occupies an only slightly refurbished PhotoMat store - in a beach community near here (and honestly, I can't remember where it is and I wish that I could) where the tabbouleh is spectacular the pita bread is practically perfect and the ambiance is interesting at best. (If anyone knows where that store is or if it is still open, please let me know!)
It's not hard to make, though it requires a little patience for the strong flavors to properly meld and for the bulgur to soften to a lovely smooth texture.
Tabbouleh
1 cup bulgur1 2/3 cups boiling water
1/3 cup olive oil
1/3 cup lemon juice
5 green onions, chopped
1 cup parsley or cilantro, chopped
1/4 cup fresh mint, chopped
3 tomatoes, chopped
1 cucumber - peeled and chopped
salt and pepper to taste
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine.
- Season to taste with salt and pepper.
- Put in the refrigerator for at least an hour before serving to let the flavors combine.
Vegan.
