This tabbouleh is light and lemony, complementing anything from hot dogs to grilled vegetable kabobs, a dish enjoyed by meat eaters and vegans alike.
- 1 cup bulgur, extra-coarse if possible
- 1 red onion (to yield about a cup when finely diced)
- 5 to 6 scallions
- 1 small bunch of chives
- 1 English cucumber
- 1 to 2 cups cherry tomatoes
- 1 bunch parsley (to yield a heaping cup once chopped)
- mint (to yield about a quarter cup once minced)
- 1/4 cup extra virgin olive oil
- 2 to 3 lemons, juiced to yield about 1/4 cup
- kosher salt and freshly cracked black pepper
- Place bulgur in a large bowl. Cover with cold water. Let stand for one hour. Drain in a sieve (if you have one with a fine enough mesh) or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
- Meanwhile, finely dice the onion. Mince the white and light green portion of the scallions. Mince the chives. Small dice the cucumber. Halve or quarter the cherry tomatoes, depending on their size. Mince (roughly mince) the parsley. Mince the mint.
- Spread the bulgur out in your bowl. Season evenly with kosher salt and freshly cracked pepper. Add all of the chopped vegetables and minced herbs. Pour in the olive oil and lemon juice. Toss well. Taste and adjust seasoning as necessary.
- Serves 4-6
You can use as much or as little bulgur as you would like - just be sure the bulgur is covered by an inch of water - and if you don't have a sieve with a fine-enough mesh, use the cover of a pot to hold back the bulgur while you drain off the water. Use the amounts of veggies/herbs as a guide. A little feta cheese offers another dimension to this salad while not disturbing the salad's wonderful crunchy texture.
For step-by-step instructions for this recipe and more, visit Alexandra's Kitchen.