Welcome back to vegetarian Monday! After today, there are only two more Mondays in February – a very happy thing as February is a wretched month. In honor of Dani’s return from Lebanon, we are making tabbouleh!
You will need:
- 2 cups bulgur wheat (pre-soaked)
- 3 cups parsley, minced finely
- 1/4 cup mint, chopped finely
- 3 green onions, finely sliced
- 1/4 teaspoon finely ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 3 medium tomatoes, seeded & diced
- 3 tablespoons lemon juice
- 1 cucumber, peeled and sliced
- 1 head romaine lettuce
- 3 tablespoons olive oil
- Pre-soak the bulgur (pour two cups water over two cups bulgur wheat and soak for 1 hour. It will be slightly ‘al dente’, so if you’d like it more fluffy, soak in hot water).
- In a large bowl, mix together bulgur wheat, parsley, mint, onions, black pepper, cumin, salt, and tomatoes.
- Add the lemon juice, toss, and chill for 1 hour to blend the flavors.
- Before serving, toss again with olive oil.
- If you are fancy, lay down a bed of romaine and top with cucumbers, then place a mound of tabbouleh on the cucumbers and serve. If you are not fancy, eat the tabbouleh on its own. We are not fancy, so we eat our tabbouleh with a fork and rejoice in its glory.