| Salad |
| 1/2 |
cup |
fine bulgur wheat |
|
|
hot water to cover and soak bulgur |
| 2 |
bunches |
(about 1/2 lb.) fresh parsley, thick stems removed |
| 4 |
Tbsp. |
minced fresh mint |
| 1/2 |
cup |
peeled, seeded, and diced cucumber |
| 3 |
|
scallions, finely minced (about 1/2 cup) |
| 3 |
small |
tomatoes (about 1 lb.), diced (about 2 1/2 cups) |
| 1/2 |
med. |
red bell pepper, seeded and diced (about 1/2 cup) |
| 1 |
cup |
canned chickpeas (garbanzos), drained and rinsed |
- Rinse the bulgur wheat and add it to a small bowl. Pour hot water over the bulgur to cover, and let soak for about 20 minutes, until doubled in size. Drain excess liquid, if any, and place the bulgur in a large bowl.
- Chop the parsley to a medium-fine consistency. It should have some texture left in it and should not look pureed. Add the parsley to the bulgur wheat, and add all the remaining salad ingredients. Cover and set aside.
- For the vinaigrette, in a small bowl, whisk together the ingredients. Add to the salad; taste and adjust any seasonings. Add more lemon juice if desired. Turn the tabbouleh out onto a platter to serve.
Great Grain: Fine-textured bulgur wheat is the authentic form of the grain for tabbouleh. Fine bulgur can be found at natural foods stores and specialty markets, and through mail order. Coarse bulgur may be substituted. The key to authentic tabbouleh is fresh parsley and mint; the bulgur plays a secondary role, hence the small quantity of it compared with the amount of herbs. Other herbs or greens may be substituted, such as basil or chopped arugula leaves.
