I have a large pot of mint in my herb garden primarily for making tabbouli. As soon as the tomatoes catch up with the cucumbers and I have a supply of both I make this tasty salad. You can buy a packaged mix for it but I find it quite pricey as compared to buying bulgar and making the simple dressing, which are what you get in the package. Buying bulgar may not be easy but I have found it at Whole Foods in large metropolitan areas like Atlanta and Los Angeles. There are many recipes for tabbouli but this is simple and my favorite. I always make the full recipe for my husband and me because it keeps well and I can have it again the next night and/or eat it up for lunch. It is a wonderful cold salad for summer.
Serve 6.
Ingredients:
1 cup bulgar (cracked wheat)
2 cup boiling water
½ cup finely chopped green onions
1 medium green bell pepper, chopped
1 cup chopped, peeled cucumber
½ cup finely chopped mint
½ cup finely chopped parsley
1 can chick peas drained and washed (optional)
3 medium tomatoes chopped
Lemon and oil dressing (below)
Directions:
Combine the boiling water and bulgar in a heat proof bowl. Stir, cover, let stand 1 hour. Drain and return to the bowl.
Combine the next 6 ingredients and chill.
Just before serving combine the bulgar, vegetable combo, tomatoes, and dressing to taste.
Lemon and Oil Dressing
Ingredients:
½ cup olive oil
½ cup lemon juice
salt and pepper to taste
Directions:
Combine all the ingredients and shake well.
My husband doesn’t like cucumbers — poor guy, he’ll miss this lovely treat.
Dasiy,
Leave out the cukes; its still good. you could always have the cukes on the side so you and anybody else at the table could add them. I do this for the picky eaters at my table.
Karen
It is one of my favourite salads. This year I have all the ingredients except for parsley as mine failed to germinate.
The recipe seems very flexible so why not try it without the parsley? or maybe trade somebody mint for parsley.
Karen