Tabouleh (Tabbouleh)

Tabouleh on Turquoise 4

We have had hot muggy days over the past week; the type of weather that isn’t conducive to indoor cooking. Who wants to slave over a stove in the summertime anyway? Not me. Tabouleh is a perfect option when the temperature soars and there’s no need to even crank up a burner. Just use the kettle to boil water for the bulgur. That’s it! Even though tabouleh is a filling salad, the fresh mint along with the lemon juice in the dressing keeps it tasting light and refreshing.

Ingredients

  • 3/4 C bulgur (cracked wheat)
  • 1 C boiling water
  • 1 C tomato, small dice
  • 1 small red onion, fine dice
  • 1/2 C red bell pepper, fine dice
  • 3/4 C peeled & seeded cucumber, fine dice
  • 1/2 C minced fresh parsley
  • 2 T minced fresh mint
  • 1 tsp kosher salt flakes
  • 1/4 tsp chili powder
  • 1/4 C lemon juice
  • 1/2 C olive oil

Preparation

  1. Pour hot water over the bulgur and set aside for about 30 minutes. During this time the bulgur will absorb the water and soften up. Chill the prepared bulgur in the fridge for at least an hour before mixing with the remaining ingredients. I often prepare the bulgur the night before I make tabouleh.
  2. Combine the tomato, red onion, bell pepper,cucumber,parsley, mint and kosher salt.
  3. In a separate container mix together lemon juice, olive oil and chili powder.
  4. Add the chilled bulgur to the vegetable mixture and combine with the prepared dressing. Chill before serving. Garnish the salad with sprigs of fresh mint.

 

Tabouleh on Turquoise 1

 

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Hummus

Hummus

Hummus is another item we make often. Versions of hummus first appeared in Cairo during the thirteenth century. It’s a dish that has definitely stood the test of time and now shows up on menus all around the world. A simple dish, hummus is a spread made from five basic ingredients: chickpeas, sesame seeds, olive oil, garlic and lemon.

Ingredients

  • 1 15 oz. can cooked chickpeas, rinsed & drained
  • 4 – 6 cloves of garlic, crushed through a garlic press
  • ¼ C olive oil
  • Juice of one lemon
  • 2 tsp toasted sesame oil
  • 2 T tahini
  • ¼ tsp salt (or to taste)

Directions

Place all of the above ingredients into a blender (or food processor) and blend until the chickpeas have turned into a paste and are well blended with the other ingredients. If you use a blender you will have to stop the blender to scrape down the sides a few times until the chickpeas are broken down into a paste. Place hummus in a bowl or on a platter, drizzle with olive oil and garnish with black olives. Serve with pita bread or as a dip beside fresh veggies.

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