when i was young my dad would make this for us. i liked it then, but hadn't had it in years. i bought some bulgur the other day to make some peanut cookies (which were amazing...recipe coming soon) and i couldn't stop thinking about this amazing salad. i was craving the tartness of the lemon with the freshness of the parsley and the coolness of the cucumber along with the sweetness of the tomato. yeah, i wanted it and i wanted it BAD! i broke down and had to make it. i don't remember the recipe my dad used, but i found a recipe by Ina Garten that looked great and so i used that as a guide. (i don't think i have ever had a bad recipe from her). and this one didn't disappoint either.


1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch) (i didn't have mint, so left it out and it was fine, but would probably be better with it and traditionally it always has mint)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half (i used diced romas instead)
1 teaspoon freshly ground black pepper
1 chopped avocado (we added this just to give it a bit more substance and a little more healthy fat, it worked really well with the other ingredients)


Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 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.

(recipe adapted from http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html)

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