The sun has been out and trying to herald in this cool and rainy spring, asking apologies for the the late March snow. I am left craving green, craving FRESH, craving light flavors. I haven't been to the farmer's market in a month or two (vegetable delivery rocks!) and I know there isn't much in season that hasn't been forced in a green house or hoop houses...but I have been crazing craving nonetheless. As the spring warmth makes you want to clear out the cobwebs of winter, I have been trying to focus on cooking from the pantry...maybe you have a cabinet like this...
full of bottles (there are another two rows behind what you can see and then a few others elsewhere) ...some are used regularly and others less so. Forgotten after whatever recipe they were bought for, like the bottle of bulgur, right there front and center, what can I do with that? Wait, didn't I just pin a recipe for that? ah the FRESH tastes of tabouli. Now this isn't extremely local for this time of year but life is about balance -- what is it they say 80/20? This is one of those 20% meals.
adapted from Sam at Drizzle and Drip
- 1 cup bulgur
- 1 1/2 cups boiling water
- 3 Tablespoons olive oil
- juice from two lemons (2 T)
- 2 tsp salt
- 1 cup scallions, sliced
- 1 1/2 cups cucumbers (I used Persian) chopped
- 3 cups cherry or grape tomatoes, quartered
- 3/4 cup mint
- 1/2 cup flat leaf (Italian) parsley
Mix the bulgur wheat, water, olive oil, lemon juice and water in a bowl, covered and let sit to water is absorbed and temperature has cooled 30 min to an hour.
Meanwhile chop the remaining ingredients (I try to keep everything about the same size as the sliced scallions) and mix in bulgur mixture. Serve at room temperature.