Tabouleh

I was feeling particularly in need of something summery and given that making a dress would leave me unable to wear it for a few more months I decided to make Tabouleh. Of course it normally looks more parsley-laden that the one above but I was working on a whim and didn’t have everything available in the quantities require – it was still quite good.

What you need:

2 cups dried bulgur

4 cups boiling water

1 large, finely chopped, red onion

3 cloves crushed garlic

3 cups chopped fresh parsley leaves

1 cup chiffonaded fresh mint (dried can be used when it’s not in season)

5 or 6 diced medium-sized tomatoes (I find firmer, less ripened tomatoes hold up better in this dish)

1/4 to 1/2 cup lemon juice (depending on how lemony one likes their tabouleh)

2 tbsp. olive oil

Salt and pepper to taste

Several hours in advance (4 is probably the least one could get away with,) reconstitute the bulgar in the four cups of boiling water. Cover, refrigerate, do your laundry and come back and check to see if your bulgur has soaked up all of the water. If it has then add everything else to it. Stir (with a wooden spoon or some other gentle device which will not bruise your herbs.) Chill. Leaving it overnight is ideal as it gives everything a chance to marry.

This can be served in romaine lettuce leaves which make fancy little finger food boats, in or on pitas or just on its own.