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With the heat of summer bearing down,
I like to have cool, refreshing salads in the fridge.
One of my favorites is tabbouleh -
a Middle Eastern dish originally from Lebanon.
Tabbouleh
1 cup bulgur wheat
2 cups boiling water
1 cucumber, peeled, seeded, and diced
2 scallions, sliced
½ cup parsley, chopped (I prefer Italian flat-leaf to curly.)
¼ cup mint, chopped
4 medium tomatoes, peeled, seeded, and juiced
3 miniature multicolored sweet peppers, diced (That’s what’s available in my garden now. You could use a regular bell pepper. I happen to like the green, yellow, orange, and red colors of my home-grown peppers.)
Dressing:
2 lemons (1/2 cup juice)
½ cup olive oil
Freshly ground salt and pepper
Pour boiling water over bulgur wheat in a heatproof bowl,
cover, and let stand about 2 hours.
Drain any excess liquid.
Transfer bulgur to a bowl and toss with rest of ingredients.
Gradually whisk olive oil into lemon juice
and season with salt and pepper.
Pour dressing over tabbouleh.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXd8PpWfwf7KiwLr4vkRNAEMvkWosZ43v4hEe_iqcTY2nYSk7kQlXUQg1fM3v_l4GwkPNglDDHQI8W71fDreaAetOze8guuzZ1dBn_iJ31ffm4rWI3pBfFTJ_a3QGqAnYyUfcFf9f6orj/s400/DSCN0325.JPG)
To prepare bulgur wheat,
simply pour boiling water over the wheat to cover.
Cover the bowl and let it sit for a couple of hours.
Meanwhile, prepare the additions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUycojBrSOkJw5pDpm4JtotKB-IWgjFmsIjBsQf5DREQJNIHvsi-Dc63grAwVSxeGDnj-4op0CvdUXMFwv8fa3h-oPjtVO_O9qbYWUCK-Gq6-XYLw7T-1n1EyaJB7h4Ohg6pUZOntOj_1/s400/DSCN0332.JPG)
Peel, seed, and dice a cucumber.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZB5velqFmmnMyiuk47S4Gc3WJ8P63-Yu3Q7sLwhJmZxHXEg8R7g9s3O5vXDjUoOfkIwSfLTAeUNJDsBwfPpbiyG6woXs5nPxshlHLzPbYVAk-Ewu713hA5A7Uav3ChPUp8ypct4uImPk/s400/DSCN0333.JPG)
Chop two scallions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgKwg2msU0IeM1PXLaoKjQcx2d3RqMpPZd6aSkIqmDgo1j8f8Xu-puWqi-j7nBkF86WEIGn5CEqmNalEVU2Mc52o_tGCbHx8RbzJFNscxe7ZJvHnDqD99_Fq4YVT9GdK456-7Q1UB5z6B/s400/DSCN0337.JPG)
Peel, seed, juice, and chop up your maters.
Finely chop the parsley and mint.
And I don't think you can have too much parsley in this.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7p2Az7kEMxo8sD3y5PmT4uOQ6Rem98gadeF9TGX9Q2d5QZLxnRn4XiKiQB0VPKMiqFmanP_e0G3DA0_xLii3iSyH8NqrTCkKZTuFfFPEe_ulHbhjoS7sz1DRa7ehRq9gtSQ97FNUDUVK/s400/DSCN0341.JPG)
I have these miniature peppers growing
and they're all different colors.
Adds to the pretty!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bkrYTmOJ2mTbzgZ_HQ02v4KjoEf6-3GPb4nzHcP612eWpWOn9nL_KpYnIauvfif2MAjFtMRaCR0gBK_3VrT5sJMYNVwui3l2qeJPzLShn98lxhY_26-oE-Wg3MhnxGjdmRWWQhOKWxTm/s400/DSCN0342.JPG)
Here's what the bulgur looks like after two hours.
Fluff it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwu21QWpX29JkX8nW33SUgAHccTDZd0BQsZXu4MahvMmazj2-wxSef_4kDGHjqOmk_qaFsbBi7drUdY_Xn4M6HHy5dPDXJJsk8BOSqclJlBc1Kk7qFSeOaD_RwjHn4Gm0s3-NOnjrnBftS/s400/DSCN0345.JPG)
Mix all ingredients.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_ErURziCQJtbvGm43lmeXDQu8K3kB5lN9HkhOPnV_wpwUYZZczjOSHvqFEIRj9-2PnDFHTxHhD474Ho8xjSN0n0jctOokaRn6g_zuBAkHfOz12xrbneWvS69HeJO_8kxi1nZAUi_ssTA/s400/DSCN0346.JPG)
For the dressing,
whisk 1/2 cup olive oil into 1/2 cup lemon juice
and pour over top.
Mix thoroughly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIvb8b1j5-eD_rkeESUH7jHo850FdfPnJy86W98Kqwxo_cTw-AI24q8Cp_-nFj1htKFajhs1CcsZ1m_xpQXLYiOjN7IXmKZ4hDQYQPIwddYWYzYRH1kuzUGjNWPygZKp0K0xyjUoAhEcP/s400/DSC_0079.JPG)
I like to serve these in little Tostito scoops,
but you could serve it on romaine lettuce if you like
for a more traditional serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTLj4Fe751x7gq-X-XWMX8ycjxqpYXbzLo4tYyIXbW96xLfjTtaMJ6Klakw2CKc9uaa65FSC2ESfnZa8Rf9QiDSVqh0sErITvvVPElNpPVHOwBI4KBAvYiYf8GRc9E1KhPDyF5BI5H7gI/s400/DSC_0100.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhId01C4J3ir1r7139l7d0Fh9q6dFqRhBG9MGQEFngmIM2uABPoxyvsqelJLrsCDiiEua0yzXF6LhVSumaq-q8ulRLnK2aEDwH3Z3A0cdeKcb24QRimowooCGwz7su3wQvcF5KVGhANRZaB/s400/DSCN0361.JPG)
If you want to go with a Mediterranean flair,
then pick some medium sized grape leaves.
Wash them.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8SBkE_YYmouiyEXJV8LOUd3tRwIdY0HyN5jb-wnTqKhptJ6k_UxjcBr1Qhw-UOM1vkeSaXuWaoobmq8F2uQSPlr8ZXg8NllMJxbUsNfH1E-jsZj6nQbifk8IKQTmWs6Ee9pgW2o8UGxP/s400/DSCN0363.JPG)
Add salt to a pan of water and bring to a boil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7jEXdPOnD58lSejfkN5PAcDWMGmIcjnpG1RPBCUVYMm7gSbiKSSuQalcS3wFSgpUjAWBaqtRb1iWJ4UlkRmD0mn9veKN92vtadGnhS6uaz9ZpKpfAQ3hIO4wbNydJOhWgzxuFHvRQMew/s400/DSCN0364.JPG)
Blanch grape leaves for a few seconds.
You'll see the color change.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd_bgjaducaT1UvCkjCIkcAxE8l5WgAsg0zHgsXNHzjr0NH2Nhz0xPmxfBIo6wiynTkuc1VlcKET8aJpeIooCbZAWRo3hwCFcGwLePMYpNscBmfekCWZAjFlDtRlxY855Q9_rl2smmG94/s400/DSCN0366.JPG)
Then plunge leaves into ice water.
That one little bright leaf didn't want to cooperate with me.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswcfWnrwr_IrUgCXsxhBwN46fAr8dJfxWHN4EQFPRxwnkgG2kiktb6C1SnFZwkwm0VPZqlmH3yuAIT2CxY-Q0eRwWTDQX_hXwMghcAqM3p7vRwrjjGCrXRwZJvrI6gzOH6wJ-ZWVniNVs/s400/DSC_0004.JPG)
Drain leaves, add tabbouleh, and roll.
I'm not a good grape leaf roller.
Enjoy!
3 comments:
Miss Rosie, thanks for the idea. I am going to use Quinoa because I can't eat bulger but I know it's going to be really god. I can't wait to make this. You have so many fantastic ideas! Love the tostitos way to serve too.
Did you buy a new PC? I *need* my KAMB fix every day! Any wod from B&B? Cheers, Barbara
Opps, that should be "word" but "wad" works where they are concerend too, heh.
Hey Miss Dogmama, I had to buy a new desktop, but my laptop is still working.
And no, I haven't heard from B&B. I don't expect to. I don't imagine they look at the comments on their site. I did contact RightLeftStudio who designed the site. (I emailed them.) Might try giving them a call on Monday. Either take the picture out or give me credit. They really should know better.
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