Tabbouleh

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

This salad, of Middle Eastern origin, is very simple and so refreshing, especially in the summer. Bulgur (cracked wheat, stocked at better supermarkets) is healthy and a delicious alternative to potatoes, rice, and pasta. Be forewarned if you taste this before it is refrigerated, it may seem flat or too “lemony.” But you will be surprised what happens when the mixture has chilled. Trust us on this one.

Ingredients

Steps

1. Place bulgur in a large bowl, pour boiling water over it, and allow to stand 1 hour. Drain thoroughly and return bulgur to bowl. Mix in parsley, mint, and scallions. Add lemon juice, olive oil, salt, and pepper. Cover and refrigerate 1 to 2 hours or until serving time.
2. Adjust seasonings after salad has chilled. If you find it too tart, you may add 1 to 2 tablespoons more olive oil and a little more salt. Add diced tomatoes just before serving and toss lightly to mix.

Notes

• We often find great fresh parsley in the market at times, wash it, let it air dry, and then mince and freeze it in a covered container. It will keep for several months and is always available that way.

How to Peel and Seed Tomatoes

• To peel, seed, and dice tomatoes: remove the peel by blanching in boiling water for 15 to 30 seconds before slipping the skin off. Alternatively, use a very sharp, swivel-action vegetable peeler to remove the skin without blanching. Cut the tomato in half horizontally, squeeze gently, and shake to remove most of the seeds and inner liquid. Then dice or chop with a sharp knife as directed in the recipe. It is not necessary to peel tomatoes, but if you wish to do so, follow the above directions.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.