Tabouli

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on May 15, 2011...

Much like our old friend hummus, tabouli is a staple of the Middle Eastern table, where it is served at almost every meal. True Lebanese tabouli is a parsley-based salad, while what you find in the supermarket is mostly bulgur (cracked wheat). I like it either way, so I tend to let the size of the parsley bunch I buy dictate the proportion. You should make it according to your taste, but if you grow herbs, this will be a great way to use them when they start growing out of control.

Bulgur can be found in any supermarket these days, usually near the rice, but sometimes in the ethnic food aisle or with the bulk natural foods. It is cracked wheat, so it’s not suitable for people with gluten intolerances, but for the rest of us, it’s a fresh way to get more whole grains in your diet. It’s cheap, high in protein and fiber, and only needs to be soaked – not cooked - when used in tabouli. (Remember that in the summer when it’s too hot to cook!)

Unless you’re concerned about being absolutely authentic, all of the ingredients besides the bulgur and parsley are negotiable. If you don’t have or like one of the ingredients, feel free to leave it out or substitute it with something else. And this is another recipe that can serve as a jumping-off point for lots of variations or even other grain salads. It’s basically four components: cooked grain, dressing, herbs and chopped vegetables (or fruit!) You probably have those things on hand, particularly if you garden. Try different combinations: you might just invent something that you love.

This is a good side to serve to guests, since it’s made in advance. It’s good any time of year, but it really shines at the end of summer when the tomatoes and cucumbers are coming up, and the heat makes the mint even more welcome. But I like to have it in my fridge for my own quick lunches, with some hummus and/or feta, or to use when I have salad bar dinner (more to come on that!)

Tabouli

1 Cup bulgur

1 Cup water

Juice of one lemon

2 Tbsp olive oil

Salt and pepper

1/2 tsp cumin

1 bunch parsley, chopped

1/4 Cup mint leaves, chopped

3 scallions, chopped (any onion is fine; red is particularly good)

1 tomato, diced

½ large cucumber, diced

Put the bulgur and water in a bowl and leave to soak for at least 30 minutes (longer is fine.) Drain off any water that didn’t soak in to the bulgur and add the rest of the ingredients. Correct the seasoning and store in fridge until ready to eat. The flavors will improve with time, so try to make  a few hours in advance. When you take it out of the fridge, check the seasonings again. You may want to add more oil and lemon if it has dried out too much for you.