Beside the Stream

Bob and I love this recipe and Sam hates it.  This salad is a pretty dish that’s easy to make, it’s really healthy, and it’s good the second day too.  Tabouli is an end-of-the-summer treat.  

It takes 

• 1 cup bulgur wheat
• 1 1/4 cups diced tomatoes
• 1 cup loosely packed basil
• 1 cup loosely packed parsley
• 1 cup loosely packed mint
• 3 scallions
• 1 clove of garlic
• 1 lemon
• 2 tablespoons red wine vinegar
• some olive oil
• 1 1/2 teaspoon coarse salt
• fresh ground pepper

This tabouli recipe has a key trick: you put one cup of bulgur wheat in a saucepan, stir in one cup of boiling water, cover it and put the pan in the fridge for an hour. 

(Holy Cow is that a lot of dairy.) 

While the bulgur is softening up, you finely chop the greens, tomatoes and scallions. 

After an hour at least, you put the bulgur in a dish and dump the chopped stuff on top. 

(Sorry about the appalling lack of focus here). 

Even though this shot is blurry, you can see that this is hardly “finely chopped”.  It’d be better if it was, but after you add in the lemon juice, vinegar, oil, garlic, salt and pepper, all is forgiven. 

Mix it up and you’re done. 

This would be diet food except it’s so good that seconds and thirds seem reasonable–all those vitamins and all.   I eat it for breakfast and lunch when it’s around.  You might too.