I know it is fall, and I should start craving warm, comfort foods like stew, and pumpkin pie, and chicken pot pie. But as I was doing my shopping this past weekend, I all of a sudden got a hankering (that’s right, I just used the word hankering) for a fresh, spring-like bowl of tabouli.
Sadly, I had already left my vegetable mecca of Russo’s, but luckily I was still at Whole Foods. As much as I hate paying triple the price for vegetables that are QUITE as pretty as Russo’s, Whole Foods is definitely my 2nd choice.
One very exciting note was that when I went to the bulk aisle to get my Bulgar Wheat, I found out that Whole Foods has an entire section of delicious flavored bulk granola! Who knew? Flavors like Pumpkin Spice, Apple Raisen, Cranberry Orange, Vanilla Almond, and so many more! It took me about 30 minutes, but I grabbed a couple of flavors and was on my way!
Tabouli is a Mideastern salad that I grew up on. My uncle, Eli, is Israeli, and my aunt Peggy spent many years in Israel, where she picked up some truly delicious cooking skills. We always went to her house for meals that included things like cholent, barekas, israeli salad, hummus (before it was the “it” dip) and of course tabouli. I was lucky enough to be introduced to all of these amazing flavors since I was a wee lass. The problem with that is, I always crave these foods and no one can make them quite like Aunt Peggy! Regardless, I give it my best shot! So here it is, tabouli…
Ingredients:
- 1/2 cup uncooked Bulgar Wheat
- 1 cup water
- 2 bunches of parsley washed and chopped
- 1/4 vidalia onion finely chopped
- 1/4 english cucumber finely chopped
- 1/3 cup olive oil
- 1/3 cup fresh squeezed lemon juice
- 2 large cloves of garlic- minced
- salt & pepper
Instructions:
- Put water & Bulgar into a pot, cover and simmer for 15 minutes
- Remove from heat and allow to cool with lid on
- In a large bowl, mix together parsley, onion and cucumber
- Once Bulgar has cooled, mix it into parsley mixture 1 spoonful at a time
- In a small bowl, whisk together olive oil, lemon, garlic and salt & pepper to taste
- Pour dressing over the salad
- Refrigerate for at least an hour, best if over night.
