magnificentbliss

MY WEAKNESS tabbouleh has become a staple for us this summer. tangy, minty, refreshing. i cannot get enough of this wondrous medley. below is a recipe from cook’s illustrated. i’ve been tweaking it for a few weeks now. a bit of cucumber is a nice addition. the recipe is delicious, but it’s not quite THE ONE…i’m still on the hunt. my favorite tabbouleh comes from la mediterranee on fillmore street in san francisco. how do you make your tabbouleh?

1/2 cup bulgur, fine-grain, rinsed under running water and drained
1/3 cup lemon juice from 2 lemons
1/3 cup olive oil
kosher salt
1/8 teaspoon middle eastern red pepper or cayenne pepper {optional}
2 cups minced fresh parsley leaves
2 medium tomatoes, halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves or 1 rounded teaspoon dried mint
1/2 cup cucumber, seeds removed, small dice {optional, my addition}

mix the bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur. mix the remaining lemon juice, the olive oil, salt to taste, and red pepper {if using} together in a small bowl. in a large bowl, combine the bulgur, parsley, tomatoes, scallions, mint, and cucumber {if using}; add the dressing and toss to combine. cover and refrigerate to let the flavors blend, 1 to 2 hours. enjoy!

File: food + recipes

This entry was posted on Wednesday, July 28th, 2010 at 12:00 pm and is filed under food + recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.