Sometimes, I can see recipes based on little more than a pile of vegetables at the bottom of my share bag. This week, my bag was filled with July wonders - tomatoes, cucumbers, scallions, and Romaine.
They spoke one thing: tabbouleh.
I love all forms of Mediterranean foods, including those from the Middle East. Tabbouleh has been a favorite since I was a little girl, and my Aunt Paula would make it for every summer party I can recall. It makes an easy side dish (no real cooking involved) or the base for a chopped salad with grilled chicken.
You need:
1/2 c. bulgar wheat
1/2 c. plain Greek yogurt
3/4 c. finely chopped fresh mint
1/4 c. lemon juice
1 small garlic clove, pressed or finely chopped
3/4 tsp. salt
pinch of cayenne pepper
1 medium cucumber, seeded and diced
1 1/2 c. cherry tomatoes, halved
4 scallions, thinly sliced
1/2 c. finely chopped parsley
3 tbsp. olive oil
1/4 tsp. black pepper
1 heart of Romaine, coarsely chopped
1 lb. chicken breast, grilled and thinly sliced
Pour 3/4 c. boiling eater over bulgar wheat in a heat proof bowl. Cover and let sit at room temperature for 20-25 minutes. Meanwhile, whisk the yogurt, 1/4 c. mint, 1 tbsp. lemon juice, garlic, 1/4 tsp. salt, and the cayenne. Cover and refrigerate.
Strain the bulgar to remove excess water. In a large bowl, mix the remaining ingredients. Add the bulgar and drizzle with dressing and the remaining mint.
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