Tabbouleh

I always loved tabbouleh and yet never attempted to make it; I thought it would be too complicated to make because of its wonderful flavors and textures. Well I was wrong! Tabbouleh takes little time to prepare, is easy to make, and delicious. This tabbouleh salad with is sublime flavors is a tasty and healthy lunch, or a perfect side dish to complement any main dish.

                                                               

                                                                    Tabbouleh

                                                                   adapted from 

                                                             heart of the artichoke

                                                         and other kitchen journeys

                                                                    David Tanis

Ingredients

3/4 cup bulgur wheat 

Salt and pepper

Juice of 2 lemons, or to taste

4 scallions, minced

1/2 cup mint leaves, finely chopped

1/4 cup olive oil, or to taste

3 cups parsley leaves, coarsely chopped

1 pint cherry tomatoes, halved

Directions

Soak the bulgur in cold water for 30 minutes.

Dump the grains in a colander and give it a good shake to drain. Put a clean dish towel in a salad bowl and gather up the drained bulgur to further dry it. Gently remove the towel, put the bulgur 

in a bowl, and begin to assemble the tabbouleh. Season the grain generously with salt and pepper., then stir in the lemon juice and toss well. Add the scallions and mint and toss. Drizzle in 3 tablespoons of the oil, and then taste and adjust the seasoning. Add the parsley and toss well. 

Spoon the tabbouleh onto a platter, and sprinkle the rest of the parsley over the top. Put the cherry tomatoes in a little bowl and season them with salt and pepper, and the remaining tablespoons of olive oil, and then spoon them over the top of the salad.

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