Recipe: Minty Tabbouleh

Hi Juanita:-) I have not tried this recipe but it is from The New Basics Cookbook by Julee Rosso and Sheila Lukins who also wrote The Silver Palate Cookbook among others. "The lightness of bulgur (cracked wheat) mixed with ripe plum tomatoes, cucumber, red onion, and lots of chopped parsley and mint makes for an extra refreshing summertime salad that also keeps extremely well." As you read the recipe, you will see that dressing is already part of the salad.

Minty Tabbouleh
6 to 8 portions

1 heaping cup bulgur
1 c. cold water
1/2 c. fresh lemon juice
2/3 c. extra virgin olive oil
1 c. coarsely chopped fresh mint leaves
1 c. coarsely chopped fresh Italian (flat-leaf) parsley
1/2 c. finely diced red onion
2 tsp. minced garlic
1 tsp. coarsely ground black pepper
1/2 tsp. salt
4 ripe plum tomatoes, seeded, and cut into 1/2 inch dice
1 large cucumber, peeled, seeded, and cut into 1/2 inch dice
Fresh mint leaves, for garnish

Combine the bulgur, water, lemon juice, and 1/3 c. of the olive oil in a large bowl. Mix well, and set aside for 30 minutes at room temperature. Then fluff mixture with a fork.

Add mint, parsley, red onion, garlic, pepper, salt, and remaining 1/3 c. olive oil. Toss well with a fork.

Add the tomatoes and cucumber, and toss again. Adjust the seasonings if necessary, and allow to stand, loosely covered, for at least 30 minutes for the flavors to come out.

Garnish with fresh mint leaves, and serve.