Recipe: Bulgur Salad with Mint, Dill and Parsley

BULGUR SALAD WITH MINT, DILL AND PARSLEY

"A popular Middle Eastern dish of bulgur mixed with chopped tomatoes, cucumbers, finely chopped parsley and mint, lemon juice and olive oil is called tabbouleh.

The following salad is my version of tabbouleh. Sometimes I add cut-up cherry tomatoes and a shredded carrot and call it lunch. This recipe makes a big batch, but keeps well for several days. The recipe can easily be halved, if it makes more than you need."

1 1/2 cups medium-ground bulgur
1 1/2 cups boiling water, or more if needed
1 teaspoon coarse salt, plus more if needed
2 cups each tightly packed Italian flat-leaf parsley, mint leaves and dill,
rinsed, tough stems trimmed (about 1 small bunch of each)
1 bunch scallions, cleaned, roots and tips of green tops trimmed, cut up
3/4 cup fresh lemon juice, or to taste (divided use)
1/2 cup extra virgin olive oil
1 clove garlic, grated or mashed
FOR SERVING:
Cherry or other small tomatoes, cut up (optional)
1 large carrot, coarsely shredded (optional)

Place the bulgur in a large heat-proof bowl and add boiling water and salt. Stir to blend. Cover with an inverted plate and let stand until the water is absorbed, about 20 minutes.

While bulgur is soaking, chop the herbs and scallions. Place half of the herbs and scallions in the bowl of a food processor. Pulse to finely chop, adding the remaining herbs and onions through the feed tube. Scrape down the sides of the bowl with a rubber spatula, as needed. The mixture should be finely chopped.

Add the herb mixture to the bulgur. Add half the lemon juice, oil and garlic and stir to blend. Let stand at room temperature about 15 minutes. Taste and add more lemon juice or salt, if needed.

Add the tomatoes and carrots just before serving, if using.

Refrigerated leftover bulgur may need a squirt more lemon juice to bring it back to life.

Serves 8 or more
Source: Marie Simmons to the Contra Costa Times, June 13, 2007