We love Mediterranean and Middle Eastern food
and this was a type of cuisine that in the past we
only used to eat in restaurants. But now that it is
just the two of us, we have been trying to make
more food at home and that includes trying things
from our favorite restaurants.
Today's recipe is for Tabouleh.
1/2 cup bulghur wheat
1 cup diced tomatoes
1 cup diced cucumber
1 cup chopped scallions
1 cup chopped flat-leaf parsley
1/2 cup chopped mint leaves
1/3 cup fresh lemon juice
the zest of the lemons
1/3 cup extra virgin olive oil
salt and pepper to taste
Wash the bulghur in a bowl, drain and change the water
a few times, drain. Cover with boiling water and set aside
for 30 minutes.
Meanwhile chop the vegetables and herbs.
Combine the lemon juice, olive oil, lemon zest
and salt and pepper with the vegetables.
Drain the bulghur in a strainer, then squeeze
the bulghur in your hands to get all the water
out and add to the vegetable mixture. Stir and
refrigerate at least one hour before serving.
We enjoyed this as part of a Mezze Platter. It also
included olives, feta, hummus, spanakopita and
falafel. I think next time I would add some garlic
to the tabouleh, it needed a bit more flavor.