I had never had tabbouleh until I met my wife’s family in my early twenties. It was a staple of their summer picnics and I loved it. I seldom make it, as I was reminded yesterday by my unopened Bob’s Red Mill Bulgur with a 2012 sell-by date. A quick trip to Guido’s for new bulgur and I was ready. We had friends over for a Mediterranean dinner last night. We started with pita, hummus, feta and mixed olives, some nice Rose from Provence. Then I made grilled marinated butterflied leg of lamb and grilled veggies with the tabbouleh. Summer dining on the back porch at its best!
1 cup bulgur
2 cups boiling water
4 ripe tomatoes finely chopped
½ red onion finely chopped
½ cup fresh mint finely chopped
½ cup fresh dill finely chopped
1 cup fresh parsley finely chopped
The juice of one lemon
½ cup extra virgin olive oil
A dash of ground allspice
Salt and pepper to taste
Put the bulgur in a good-sized bowl and pour the boiling water over it. Invert a dinner plate over the bowl and let it sits for 30 minutes. Strain the bulger through a big fine sieve until most of the water is gone. Return the bulger to the bowl. Add the chopped ingredients. Make a dressing by whisking the lemon juice and olive oil until it thickens. Add to the bowl. Season with salt, pepper and allspice and toss well. Serve at room temperature.