Tabbouleh, tabouleh, tabouli, tipili, tabouli
Aug 22nd, 2009 by prissycook
In Japanese homes you rarely find ovens. Most of their cooking is done on the stove top. Consequently, their kitchens are smaller and their home carbon footprint is smaller than ours. I think about that every time I turn the oven on to bake a batch of cupcakes.
I also shake my head when I bake in the Summer. In Arizona, most of us are home bound during the summer because it is so hot outside, its in the Winter, when most of us are out and hiking and enjoying the beautiful weather. Its the Summer when you DONT want to have a big 350 degree box on in your kitchen.
This Summer I haven’t been been as strict with my cooking habits. Compared to last Summer, where I was all about the confetti no cook salads.
I need to get back in gear.
I really should make tabbouleh more. It’s so fresh and as far as summertime cooking goes, it doesn’t get any easier. You chop, chop and chop and that’s it.
Ingredients
- 1 cup bulgur wheat (fine-medium grind)
- 2 cups hot water
- 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
- 1 bunch green onions, white and green part, finely chopped (about 1 cup)
- 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
- 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
- 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 2 lemons, juiced
- 1/4 cup extra-virgin olive oil
Directions
Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees.
Keesha loves food and photography and is passionate about community volunteering. She sat on the board of directors for the Junior League of Phoenix and is on the Children's Museum of Phoenix committee. She attended Blinn College and Texas A&M University. Her most private cupcake confession? She doesn't like frosting!
I love to make tabouleh (Everyone seems to spell it differently.) I usually use cold water and soak the grain overnight. Your technique sounds like a good one to keep in mind if ever I forget to do so.
Looks so good!