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Tabbouleh Salad Cabin Recipe #2

Many times when I was getting ready to go to the cabin for the weekend I would make a lot of dishes ahead of time. One of which was this salad. In fact, it got better the longer it sat marinated in the refrigerator. Make the day before a dinner, or party, or out door event. You can serve it cold, hot or room temperature it fabulous any way you serve it. I took this recipe from the Barefoot Contessa Parties (link below).
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Ingredients Equipment Method

Ingredients
  

  • 1 cup Tabbouleh or bulgur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 31/2 tsp kosher salt
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped flat leaf parsley
  • 1 hot house cucumber, unpeeled, wedded, and medium diced
  • 2 cups cherry tomatoes, cut in half
  • 1 tsp freshly ground black pepper
  • salt

Equipment

  • 1 big bowl

Method
 

  1. Place Tabbouleh or bulgur wheat in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 tsp salt. Stir, then allow to stand at room temperature for about an hour.
  2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 tsp of salt and pepper, mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
  3. Happy Eating!!