Tabbouleh Salad
by Caren McSherry
A light delicious summer salad that marries well with chicken, lamb and fish. The refreshing addition of fresh Italian parsley and mint make this salad raise the plate for seconds.
Ingredients:
- 1 cup bulgur wheat
- 1 ½ cups boiling water
- 2 cups Japanese cucumber, diced
- 2 cups grape tomatoes, cut in half
- 1 bunch Italian parsley, chopped fine
- 1 cup fresh cilantro, chopped fine
- ½ cup fresh mint, chopped fine
- 4 green onions, chopped fine
Dressing Ingredients:
- 1 minced garlic cloves
- juice of half lemon
- 1 tablespoon chopped preserved lemon
- 2/3 cup extra virgin olive oil
- sea salt to taste
- fresh ground pepper to taste
Method:
1. Place the bulgur in a large bowl, pour the boiling water over and let it sit for an hour. Pour in the dressing and toss to coat evenly. 2. Add the cucumber, tomatoes, fresh herbs and green onions, stir to combine. Season to taste with sea salt and freshly ground pepper. Serves 6-8
