Tabbouleh

The perfect summer dish to make with the fresh parsley, mint, and cilantro from the farm

Tabbouleh is very popular in my household, particularly in summer. I like it because it’s refreshing on a hot day, and because I don’t have to turn on any burners in the heat! We make loads of variations - the standard one using parsley, mint, bulgur and some non-standard variations with cilantro and basil. I typically use a very small amount of grain (usually bulgur but quinoa and couscous are also possibilities). The proportions in this recipe are what I used today, but yours can be different and that’s really a good thing.

It’s simple and endlessly variable but it’s not a quick rough and ready dish - removing the stems and washing and drying and chopping the leaves takes time. It’s a fun group task - my daughter and I picked the leaves off the stems together this morning and chattered away merrily while doing it!

Ingredients

1/2 cup bulgur (I use coarse but other kinds are fine too)

2 bunches parsley

1 bunch mint

1/2 cup finely chopped assorted cucumbers/tomatoes/bell peppers

Lemon juice to taste - one medium or half large lemon probably.

Salt (kosher is nice to have, but any salt will do)

1/4 cup Onion (milder varieties - scallions are good).

1/4 tsp minced garlic (optional)

1/4 cup olive oil

Method

Soak the bulgur for 20 mins or so, and drain very thoroughly.

Prep parsley and mint - separate all the leaves, wash and dry really well. A salad spinner works beautifully.

Finely chop parsley and mint (I use a food processor for this, on the pulse setting)

Finely dice other vegetables and onions - mix it up based on what you have! Today I used chives instead of scallions because my Tera Farm box had a lovely bunch. Also used mini sweet bell peppers and one Persian cucumber. You’re looking to add a little crunch and a little color!

Mix bulgur, parsley, mint, scallions, chopped vegetables - try to make sure everything is as dry as possible.

Add olive oil, lemon juice, salt (garlic if using)

Taste and adjust seasonings.

Let it sit for a while and try your mightiest to see that it doesn’t get watery. Easier to do if you don’t have tomatoes, or if your bulgur will soak up some tomato juice.

Serve with - the possibilities are endless!

Today I ate it with feta and falafel (Trader Joe’s frozen!) and last time with lamb kebabs. This evening I will use the leftovers with grilled scallops. Roast cauliflower “steaks” with tabbouleh are also yum!

- Seema V.