Tabouli, Fresh from the Garden

I love to make this salad / appetizer when the tomatoes, scallions, and herbs are fresh from my garden. Tabouli (aka tabbouli, tabouleh, tabbouleh) is a traditional Middle Eastern salad. Bulgur is a quick-cooking version of whole wheat kernels which have been soaked, boiled, dried, and cracked after the bran is removed. For a whole grain variation, I sometime use 2-1/2 cups of cooked quinoa in place of the bulgur.
  • 1 c bulgur wheat
  • 1 t salt
  • 1-1/4 c boiling water
Mix the bulgur and salt in a heat-proof bowl. Pour the boiling water on top and stir. Cover loosely with a towel and let stand for 30 minutes. Drain if necessary.
  • 1 c chopped parsley, packed
  • 1/2 c chopped scallions
  • 2 T chopped fresh mint
  • 1 c peeled tomato
  • 1/4 c olive oil
  • 1/4 c fresh lemon juice
  • salt & pepper to taste 
Mix the above ingredients with the bulgur and chill until serving time. Traditionally served with pita bread, and Scoops work well too.