Well, you can’t eat hummus without tabbouleh. I’m not sure why I thought it would be a good idea to make 2 time-consuming dishes on a weeknight, but I guess I had a bug up my butt. Either way, I wanted some tabbouleh with my hummus. This is one of the best tabbouleh recipes I have ever made and I have tried quite a few. It is an Ina Garten recipe and it is pretty perfect. I love watching Ina’s show on the Food Network but I don’t think I have ever actually made one of her recipes. One of the reasons I love her show is that her laugh super irritates Ren. He gets so annoyed by it which is strange because he is so laid back. It just makes me giggle. Anywho, this is a great recipe and it won’t be the last Ina recipe I try.
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3 1/2 teaspoons kosher salt
- 1 cup minced scallions, white and green parts (I only used 4 scallions)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half (I just used regular tomatoes)
- 1 teaspoon freshly ground black pepper
1. Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.