This tabouli recipe has been enjoyed a couple of times at the community dinner at Wicker Park Grace, including tonight. So I said I would post the recipe.

I think what makes it wonderful is mixing all the liquids into the boiling water and pouring it onto the bulgar (cracked wheat) all at once. This way, the grains absorb all that good flavor.

MIX
1 1/2 cup boiling water
1 1/2 tsp salt (or tamari or soy sauce)
1/4 cup olive oil
1/8 cup lemon or lime juice
1/8 cup vinegar (I have used balsamic, rice, or apple cider)
1 heaping tsp crushed garlic
black pepper (fresh ground is always great)

ADD TO
1 cup bulgar (cracked wheat)

REFRIGERATE
I like to mix this together the night before and leave it in the fridge to absorb all liquids and flavors. But a couple of hours also works.

ADD CHOPPED VEGGIES BEFORE SERVING
1 packed cup fresh parsley
2 medium tomatoes
1/2 cup scallions
1 cucumber (or zucchini)

OPTIONAL
1/2 cup grated carrots
1/2 cup cooked chickpeas
1 chopped green pepper
chopped fresh mint
whole wheat cous cous instead of bulgar, or mixed half & half bulgar/cous cous

SERVE! SHARE! ENJOY!

(You can find more of my recipes over at my cooking blog, Nanette’s Kitchen!)

Photo by Laura Padgett, Creative Commons license.