Remember the BB (Bad Boyfriend) from the Broccoli Pasta? He taught me the virtues of using lots and lots of lemon with pesto, pasta and broccoli. There’s one other little tiny thing I learned from him: When making tabbouli use lots of parsley and lot of lemon, more than you’d think appropriate. I have to give credit where it’s due. He was right on this, too (but this is it, nothing else that’s good came from this particular BB). The tabbouli recipe from Nancy Mehagian’s book Siren’s Feast: An Edible Odyssey calls for just the right amount of parslely and a lot of lemon (but, truth be told, I added a bit more). Nancy says that this tabbouli is proclaimed by all who have eaten it as the best they’ve ever tasted. This was certainly true at our book discussion/feast.
Serves 6 to 8
2 cups fine bulghur
2 cups boiling water
1 bunch green onions, sliced finely
1 medium onion, chopped finely
1 bunch parsley, stems removed, chopped finely
1 bunch fresh mint leaves, chopped finely
2 large tomatoes, chopped (or 2 cups cherry tomatoes, quartered)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice of 2 lemons
1 T tamari soy sauce
Salt and pepper to taste
Dash cayenne pepper (optional)
Place bulghur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint, and tomatoes and mix well.
Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.
Other Recipes from Nancy