It’s the end of summer, and I know you have a bunch of herbs in your garden that are about to bolt. Or, it’s the end of summer and you need one last great summer dish! Whatever your reasons, I highly recommend whipping up a big bowl of tabbouleh. This traditional Lebanese dish is healthy, refreshing, and the perfect take-along to any BBQ or potluck.
- 1 cup bulghur wheat (or couscous, or quinoa…)
- 1/4 cup fresh lemon juice, about 2 lemons (do NOT use bottled)
- 1/4 cup good olive oil
- 1 cup green onions, chopped
- 1 cup mint, chopped
- 1 cup parsley, chopped
- 1 large cucumber, seeded and cut into bite size pieces
- 2 cups tomatoes, cut into bite size pieces
- Salt & Pepper
Prepare the grain you’re using according to package instructions. Use a little less water than they recommend – you want it to be slightly dry.
In a large bowl, whisk together the lemon juice, olive oil, and some salt and pepper. Add the warm grain and stir to combine.
Add the remaining ingredients and adjust seasonings as needed.
Cover and allow to sit in the fridge for a couple of hours (ideally). Serve cool or at room temp.
Serves at least 8.
Adapted from Ina Garten’s Tabbouleh recipe found here.