March 19, 2008 | Salads, Side Dishes

I have an assignment to write a piece on whole grains for the Gaiam Life website that will post in the April to May time frame, so I’ve been busy testing recipes. This one for Tabbouleh is too good not to share – pair it with some grilled lamb chops for a quick and easy weeknight meal that’s also quite good for you.

Tabbouleh
Serves 6

1 cup bulgur (cracked wheat)
2 cups hot water
1/2 cup chopped flat leaf parsley
1/4 cup chopped mint leaves
3 tablespoons fresh lemon juice, or more to taste
3 tablespoons extra virgin olive oil
3 plum tomatoes, seeded and diced
1 English cucumber, peeled, seeded, and diced
3 scallions, thinly sliced
2 cloves garlic, minced
Salt and pepper, to taste

Combine the bulgur and the water in a medium bowl and let stand until most of the water is absorbed but the bulgur is still slightly firm, about 30-40 minutes. Drain off excess water, spoon bulgur into a clean town and gently squeeze to remove any remaining water.

Return bulgur to the bowl and add remaining ingredients. Stir gently to combine and set aside at room temperature for at least 20 minutes for the flavors to develop. Taste and adjust seasonings, oil, and lemon juice before serving.