1 cup bulghur wheat
4 plum tomatoes, finely chopped in their juices
1 3/4 cups finely chopped flat-leaf parsley (about two medium bunches)
4 scallions, finely chopped
1/4 cup fresh lemon juice (about two lemons)
3/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons finely chopped fresh mint
1. Soak bulghur in cold water for 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
2. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving , stir in mint.
from Martha Stewart Living, May 2004
I love Tabbouleh! It forever reminds me of eating lunch at a small street side cafe in Berkeley. Tabbouleh tastes like a rice mix of mint, parsley and tomato. The fresh ingredients that make up this tasty dish are super healthy for you.
For too long, I have been wanting to make hummus. Ben and I laugh about how often we hear our voices trail off as we say, "I'm totally going to make hummus...soon". Often easier to grab a container at the grocery store, I can't say that I don't wince at paying $5-$6 for something that goes as quickly as hummus does in our house. For some families it's ice cream or chips. For us, it's hummus. Sarah enjoys hummus as-is on a plate all to herself.