This is one of my favorite side dishes, but this week I'm taking it for lunch a couple of days. Yes, you can buy it at Wegman's. Or you can make it just as easily. My friend, some of you know him as the original owner of Gray Cat, makes this Middle Eastern dish with Israeli Couscous instead of Bulghar Wheat. You really have to trust him, after all he is Israeli;)
What you'll need:
Bulghar Wheat (1 cup)
Tomatoes
Cucumber
Parsley (1 bunch)
1 Leek
Lemon Juice
What to do:
Put the 1 cup of Bulghar Wheat in a big bowl, and add 1 cup of water. Let that sit for an hour.
Start chopping: Chop the Parsley. Chop a leek into tiny little rings, and then do a little random chopping to break up the rings. Cut a tomato in half and cut out all the guts (seeds and all), then chop into small pieces. Do the same with a cucumber (no seeds). You can add as much tomato or cucumber as you want. I try to stay away from veggies, so I only go with about 1 of each.
Add all of those lovely veggies into the wheat and stir in gentlely. Add some salt and pepper. Lastly, stir in about 6 capfuls (2 tbsps) of lemon juice. Give that a taste. I like mine to be pretty tangy so I go heavy on the lemon juice. It's best if you let the salad sit for a little while to soak up all the juices.
1 comment:
You should try the Lebanese variety of tabohleh sometime ... a lot more tomato and parsley, and a lot less of that crunchy bulghur.
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