Sorry, I could have posted this on Monday, buuuut, I didn't.
I made some tabouleh! (Also spelled tabouli) We've had a lot of bulgar sitting on the shelf for quite a while, and it's never been used, and I decided that I wanted to use this unusual grain. And what's the first food that comes to mind when you think of bulgar? Well, at least for me, it's tabouleh. I'd never made it before, so I looked at a couple recipes, and mixmatched them together, and made some tabouleh!
3 cups bulgar
3 cups boiling water
1 cucumber
A few handfuls of cherry tomatoes
A good sized handful of fresh mint
Handful of fresh parsley
A few green onions
Garlic powder
Salt and pepper
Lemon juice
Olive oil
Put the bulgar in a large bowl and add the boiling water. Let sit for a while, stirring occasionally until the water is all absorbed.
Meanwhile, chop the cucumber, quarter the tomatoes, mince the herbs, and slice the green onions.
Once everything is chopped, and the bulgar has absorbed all of the water, and is cooled, (If the bulgar is fully cooked, you can drain any excess water) toss the vegetables into the bulgar, add a generous drizzle of olive oil, and season to taste with garlic powder, salt, pepper, and lemon juice.
I also made three kinds of hummus!
For hummus, I always just throw chickpeas (Warmed through!), tahini, garlic, lemon juice, cumin, paprika, and olive oil together in a food processor, and adjust to your taste. And for some variations, you can add sun-dried tomatoes, olives, or roasted red peppers.
I made regular, olive, and sun-dried tomato.
And then I had some sliced tomatoes and cucumbers, with some olives, to go on top of the bread spread with hummus! Sorry the cucumber looks pretty yucky, it's just the lighting, the cucumber was perfectly healthy.
The whole spread. Bread, hummus, veggies, and tabouleh!
3 comments:
CUTE!! the food looks great.
I'm from a middle eastern background so we eat tabouleh all the time. You probably know this but the ratio of bulgar to tabouleh is very small. It should be about a handful of parsley to a tablespoon of bulgar. The whole salad is made out of parsely as the main ingredient. Sometimes I get my mom to replace the bulgar with corn because if it isn't soaked for long it can be hard (I hate thattt!) Nice blog!!
I know there's definitely supposed to be more parsley, but that's all I had on hand, and I needed to make a big batch for some friends coming over.
But more parsley than bulgar sure seems like a lot! I think I'll stick to a more bulgary tabouleh than may be most authentic, just as personal preference.
Lovely presentation!! It all looks delicious.
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