Bulgur is a quick-cooking, versatile grain that is very forgiving. You can make it a day ahead, refrigerate it, and when you take it out the next day and fluff it with a fork, it will still be light and delicious. I use it as a base for a variety of salads or make it alone with a swirl of olive oil and a pinch of salt as a simple side dish.
Often Tabouli salad doesn’t include cucumber, tomatoes, olives, and cheese. But, try it this way and see what you think.
- 1½ cups boiling water or broth
- 1 cup dry bulgur
- 1 t salt, (omit if you are using broth)
- juice from 1 lemon, 2-3 T
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- 3 scallions, finely chopped
- ½ cup minced fresh flat leaf parsley
- a dozen or so fresh mint leaves, minced
- 1 large tomato, coarsely chopped
- 1 cucumber, peeled if you like and cut in ½-inch cubes
- 2-3 ounces crumbled feta, (my favorite is Valbreso sheep’s milk feta)
- a dozen or so Greek or kalamata olives, pitted and halved.
- Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
- Fluff bulgur with a fork and then allow to cool to room temperature.
- Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
- About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.