I love summer. The sun, fun in the pool, lake time, and the infamous summer vacations. Probably one of my favorite things about summer is the garden. It’s like having a produce department in my own back yard. I love being able to walk out my back door and go grab a tomato, cucumber, pepper, or whatever else I need, walk back in and rinse it off and use it. Talk about fresh from the garden!
Tabouleh
Ingredients:
1 Cup fine bulgar wheat
1/2 Tsp salt
3 Cups cold water
Juice of one lemon, divided
2 Cloves garlic, minced
1/2 Cup extra virgin olive oil
1 English cucumber (or 2 cucumbers, seeds removed) cut into 1/4 inch pieces
2 Medium tomatoes, seeds and finely chopped
2/3 Cup flat leaf parsley, chopped
1/2 Cup Cilantro, chopped
2 Scallions, sliced (whites and greens)
Directions:
Combine cold water, juice of half a lemon, and bulgar in a large bowl and allow to set for 2 hours.
Drain the bulgar and squeeze to remove any excess liquid.
Place bulgar in a large bowl and combine with the remaining ingredients. Stir to combine. Place in the refrigerator and allow to chill for at least 2 hours. Taste, adjust seasonings if needed.
Recipe source: adapted from Bon Appetit
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