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This summer has just been crazy - I really haven't had a lot of time to create new recipes. So this week I'm featuring one of my favorite summer salads, Tabouli (or Tabbouleh).
I love the combination of the bulgur wheat, parsley, scallions, olive oil, and spices. It's a very flexible recipe - just add whatever raw vegetables you have, chop them fine (maybe in the food processor), and add them to the bulgur. If you have some fresh mint, it would go great in here! But I am too frugal to make that special purchase. Maybe I will grow some in a pot to use it in this recipe.
Here's the recipe:
2 cups water
1 cup coarse bulgur wheat
1 bunch scallions, sliced
2 Roma tomatoes, chopped
2 Kirby cucumbers, peeled and chopped
1 bunch Italian parsley, stems removed
2 garlic cloves, peeled
1/4 cup olive oil
2 tbsp. lemon jusice
salt and freshly ground pepper to taste
Boil water in a small saucepan. Add bulgur wheat, cover saucepan, and turn off heat, leaving saucepan on burner. Allow bulgur to steam until all the water has been absorbed, about 10-15 minutes. Meanwhile, slice scallions, tomatoes, and cucmbers. Place parsley and garlic in a food processor and process until finely chopped. When bulgur is finished, place in a large mixing bowl and add scallions, tomatoes, cucumbers, parsley, and garlic. Drizzle olive oil and lemon juice into the bowl and toss thoroughly. Add salt and pepper to taste. Either serve warm or put in refrigerator for 1 hour to allow flavors to blend.
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