During Summer months, I add fresh cut corn OFF the cobb and FRESH garden tomatoes and a jalapeno. Extra tomatoes~
This is the basic recipe.
I encourage you to try seasonal vegies from your garden or market in it and definitely TASTE and ADJUST SEASONINGS to your liking.
My pic is strictly by the recipe for now.
Yes, it is a "salad"..BUT we eat bowl-fulls of the stuff w/white corn chips "Dip" style. I bring it to nearly every backyard get together..which would also indicaate that it goes well w/Budweiser!
1 cmedium-grind bulghur (might be labeled as #2 grade)
1 cboiling water
1 cdiced tomato
1/2 cdiced onion or green onions
1 cchopped parsley
1/4 cchopped mint or cilantro or dill
1/4 clemon juice (or juice of 1 lemon)
1 clovegarlic minced
1 tspsalt (i use more)
1 tspblack pepper
How to Make TABOULEH
- You need 3 bowls
-one for soaking the bulghur
-one for chopping the vegies ..make this one BIG for mixing/serving because this salad tends to grow larger the more you think to add to it.
-one small one for making the dressing in.
- Bowl one-
Mix the bulghur and boiling water in a bowl and cover.
Let it sit about 15 minutes, or as long as it takes you to cut up everything.
- Bowl two-
Cut up everything..I like small pieces (think corn kernel size or just a tad bigger)
You may find versions that tell you to remove seeds from tomatoes first--DON'T they're good for you! lol
I do remove the seeds from cucumber first though..just cause I don't like them.
- Bowl three-
Mix the lemon juice, oil and salt & pepper together
- Add the bulghur to the vegetables and herbs
Mix well..hands are best :-)
- Pour the dressing over it all and mix well.
- Cover and Refridgerate at least an hour for flavors to blend.
You can serve on or with greens but REALLY there are plenty of vegies in here already.
We eat it "dip" style w/white corn tortilla chips. The salt and crunch lends nicely to this.