I’m in the midst of a kitchen remodel and haven’t been able to use my kitchen to prepare meals for the past week. I have been eating out and bringing takeout home, but a little of that goes a long way and I needed a fresh, healthy salad, something on the hearty side that would last a few days in the fridge.
I chose this delicious tabbouleh salad that I recently saw Ina Garten prepare on her cooking show on the Food Channel. All I needed was a bowl and a spoon and a few ingredients and, the best part, there was no cooking required. I’m getting new kitchen cabinets so everything in my old cupboards had to be boxed and stacked in one of the bedroom…awful mess…but I managed to find the bowl and spoon and made the salad before the workmen arrived in the morning. I love the fresh flavors of the parsley and mint, and the lemon juice/olive oil dressing is all that’s needed.
If all goes well I will be able to use my kitchen again by the end of the week. I know I’m going to love all the changes…but it’s just a little bit stressful going through the process. I should have gone to the beach for the week.
- 1 cup bulghur wheat
- 1½ cups boiling water
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ¼ cup good olive oil
- 3½ teaspoons kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1½ teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.