In keeping with the Middle Eastern theme of late (oh-so appropriate while I am traveling through the wilds of the Canadian Rockies, I know, but there is not a lot of elk or bison to be had in Northeastern America), this is a tasty, cool salad, using up lots of end-of-garden parsley and mint with the zest of lemon and the heartiness of bulghur wheat.  Simple and delicious. 

Adapted from Authentic Lebanese Tabouli at Epicurious

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Tabouli

INGREDIENTS

• 1 cup bulghur wheat
• 2 cups boiling filtered water
• 2 cups finely chopped flat-leaf parsley (about 3 big bunches)
• 1 cup finely chopped fresh mint (about 1 big bunch)
• 1 pint cherry tomatoes, halved or quartered (or 3 to 4 plum tomatoes, diced)
• 3 scallions, sliced, white and green parts
• 1/2 a small shallot, minced
• 1/2 cup extra virgin olive oil, plus more to taste
• zest and juice from 1 large lemon
• 1 tbsp white wine vinegar
• 2 tsp sea salt, or to taste
• 2 tsp freshly ground black pepper, or to taste

METHODS

1. Add the boiling water to the bulghur wheat in a medium bowl.  Stir and allow wheat to absorb water until it fluffs up, or about 1 hour.
2. Combine parsley, mint, tomato, scallion, olive oil, lemon juice & zest, vinegar, salt and pepper. Mix well.  Add fluffed bulghur wheat, 1/2 cup at a time, until the proportion of wheat-to-vegetables looks, and tastes, good to you (I used a total of 2 cups ‘fluffed.’).
3. Serve cold or at room temperature with fresh pita bread, lemon slices, or cool lettuce leaves.

OPTIONS

1. Adjust the bulghur to your preference; the original recipe calls for just a few tablespoons.  I added about 2 cups of cooked bulghur wheat.

STORE

 About 2 days refrigerated.

SEASON

Summer to early fall.