Friday, January 7, 2011

30 Things While I'm 30--Tabbouleh

Growing up, I never much cared for tabbouleh.  I really only had it a couple of times and I distinctly remember the sharp flavors and parsley (which I though was only used as a garnish) getting caught in my teeth.  Of course, it's entirely possible the tabbouleh I was eating wasn't the greatest.  Phoenix wasn't exactly known as a mecca of middle eastern cuisine back in the 80s and 90s.

M, on the other hand, loved it as a kid.  His mom, who is a wonderful cook, used to make it in the summer with scallops.  When I asked for his input on my 30 Things to Make While I'm 30, he wanted to include tabbouleh.  I was a little nervous because I wasn't even sure what it was supposed to taste like.  Plus, how do I compete with one of his favorites from mom?

Luckily, this recipe hit the nail right on the head.  M loved it and was so excited to see I'd made it for him.  It's full of flavor and packed with healthy and economical ingredients.  I can say I now like tabbouleh.  What I like best, though, is knowing such a simple recipe makes my future husband so happy.


Tabbouleh

Ingredients:
3/4 c. medium-fine bulgur 
1 c. water
3/4 c. fresh lemon juice, divided
scant 1/3 c. extra-virgin olive oil
5 garlic cloves, minced
8 green onions, including tender green portions, diced
1 c. chopped fresh curly parsley
1/3 c. chopped fresh mint
4 large, ripe tomatoes, diced
1 English cucumber, peeled, halved, seeded and diced
2 tsp. salt, plus more to taste
1/2 tsp. freshly ground pepper, plus more to taste
Romaine lettuce leaves, for serving

Directions:
1.  Place bulgur in the bottom of a large heat-proof bowl.  Bring water and 1/2 c. lemon juice to a boil.  Pour over bulgur.  Cover tightly and allow to sit 30 minutes.  Uncover and drain any excess liquid, pressing bulgur lightly, if necessary.

2.  Toss bulgur with olive oil and garlic.

3.  On top of the bulgur, layer the remaining ingredients in the order listed.  Sprinkle 2 tsp. salt and 1/2 tsp. pepper on top.  Cover tightly.  The mixture may sit out for up to six hours before serving.  If preparing in advance, place bowl in the refrigerator for up to 24 hours.  Bring to room temperature before serving.

4.  To serve, toss all ingredients with remaining lemon juice and adjust salt and pepper, if necessary.  Scoop with lettuce or pita bread, if desired.  Serves 4-6.

one year ago: Canyon Ranch's mushroom tart

two years ago: oil-cured olives baked with white wine and garlic

6 comments :

brannyboilsover.com said...

This looks great. I always feel so healthy when I eat tabbouleh.

All Things Yummy said...

so sweet that you included it on your list for him. glad it turned out great.

Jen said...

It's great to make something that your loved ones love! Great job crossing things off your list!

innochkaskitchen said...

I absolutely LOVE tabbouleh. Great recipe!

Laura said...

I have found a hummus and tapenade recipe that I love, and I excited to try this tabbouleh recipe. Thanks for posting it!

Pretend Chef said...

This looks so delicious! I love being able to find recipes that my guy really loves to continue making them for him. It's such a compliment when someone requests something that you have made in the past. I'm happy that you found a recipe that hit the mark.