Herbed Bulgur Salad
- 1/2 cup dry bulgur (cracked wheat)
- 1 cup boiling water
- big handfuls of fresh parsley and cilantro, leaves pulled off the stems and coarsely chopped (a bunch or two)
- a smaller handful of mint and/or dill
- a small handful of chopped toasted walnuts
- juice of a big, juicy lemon
- a good drizzle of good olive oil
- if you like: tiny tomatoes, crumbled feta, shaved cucumber
- Put the dry bulgur into a bowl and pour the boiling water overtop; cover with a plate and let stand for 10-15 minutes. Pour off any water than hasn't been absorbed (I like to do this in a sieve, shaking it to make sure all excess moisture is gone) and transfer to a bowl and set aside or in the fridge to cool.
- Add the herbs, squeeze over the lemon juice and a good glug of oil, toss and add the toasted walnuts (and anything else you think would taste good). Serves 4-6ish.
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Many people overlook fresh herbs as a potential salad ingredient – classic Middle Eastern tabbouleh is a notable exception, loaded with flat-leaf parsley, grains and typically cucumbers and tomatoes. It’s a perfect candidate if you have all three growing in your back yard (or at their peak at the farmers’ market), but if you want to make use of a wider variety of herbs, this leafy, herb-heavy bulgur salad is packed with green goodness: parsley, cilantro, mint and dill, but you could use anything you have on hand and love.
This salad is simple to make – bulgur is simply soaked in boiling water, so you can plug in the kettle and don’t even need to put a pot on the stove. A squeeze of lemon gives it a brightness and brings out all the green, herbal flavours, and a drizzle of olive oil adds richness, healthy fats, and smooths everything out. We added a handful of chopped toasted walnuts, but pine nuts would be delicious too. Feel free to add tomatoes and cukes to make it more like a classic tabbouleh.