We had purchased some organic bulghar wheat at the natural food store and I had Tabouli on my mind on this very hot day.
Skimming through my favorite cookbooks I came across a great recipe in the Moosewood Cookbook by Mollie Katzen.
So I took a stroll through our gardens to see what else I could find to include in the tabouli.
Here is what I found after a brief walk. I had already pulled, washed and grated some carrots earlier in the day to include in the salad.
~pepper, parsley and chives for the salad, the lavender and egg I put aside for other uses~
Here is the recipe I used for the Tabouli :
You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.
1 cup dry bulghar wheat
1 1/2 cups boiling water
1 1/2 tsp. salt
1/4 cup fresh lemon juice
1 heaping tsp. crushed, fresh garlic
1/2 cup chopped scallions (I used chives)
1/2 t. dried mint (I used finely chopped fresh mint, about 2 Tablespoons)
1/4 cup olive oil
2 medium tomatoes , diced (we didn't have these yet, so no tomatoes but soon)
1/2 cup chopped fresh parsley
1/2 cup grated carrots
1/2 cup chopped cucumbers (didn't have these ready yet either)
1 chopped green pepper
1) Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15 - 20 minutes.
2) Add lemon juice, garlic, oil and mint and mix thoroughly. Refrigerate 2 -3 hours.
3) Just before serving add the vegetables and mix gently.
Warm wishes, Tonya