On hot days, we tend to eat salad for dinner – sometimes with something else (pasta, sandwiches, etc), sometimes by itself. It can get a little boring, though. Cliff and I are both fans of Middle-Eastern cuisine, so I decided to try tabbouleh for a change. The appearance of the recipe here means it was a success!
1 c bulgur wheat
3 small tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, sliced thin
1 large clove garlic, chopped fine
1/3 c fresh mint, chopped
1 c parsley, chopped
1/3 c lemon juice
1/2 c olive oil
1 1/2 tsp salt
1. In a deep bowl, pour 2 cups boiling water over bulgur and do not stir. After 30 minutes, drain bulgur, squeeze out excess water and set aside.
2. Stir tomatoes, cucumbers, green onions, garlic, mint and parsley together in a large mixing bowl. Whisk lemon juice, olive oil, salt, pepper and cinnamon together in a small bowl. Add bulgur to vegetables, add dressing and toss well. Cover and chill for at least 4 hours and toss again before serving.