Monday, March 09, 2009

Tanten and Tabbouleh

Fellow Traveler's aunts are the antithesis of stereotypically rigid elders who won't try anything new, who avoid the "foreign" and exotic. So when we picked up dinner for us all at Whole Foods in Ann Arbor Saturday evening we included some tabbouleh from the deli. We like tabbouleh a lot. And we figured if The Aunties didn't care for it, it would simply mean more for us.

Little did we know that our modest container of marinated bulgur wheat would become the hit of the weekend. "What is that called again? It's so good. It's so healthy. Where can we get some more -- do they only have it at Whole Foods?" They were thrilled to find out that tabbouleh is pretty widely available these days.

As we were packing up on Sunday afternoon Aunt A asked us, "Now, what was the name of that salad again?"

Here's my general I noted on my food blog, I've been known to leave out the mint, or to improvise with dried mint to taste. A goal for my herb garden is to develop a big enough bed of parsley to become parsley self-sufficient for recipes like this.

1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

Place bulgur in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

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