I always bought this salad ready-made, until I learned to prepare it myself. It is a great make-ahead salad that everyone will love. Bulgur requires little cooking, because it is actually whole wheat that has been soaked, steamed, dried and crushed for your convenience! That is why bulgur, compared to whole wheat, has a nutty flavor and is easier to cook.
- 1 cup medium bulgur -
- 2 cups warm water -
- 5 garlic cloves, pressed -
- 3 bunches scallions, including the green parts, sliced (about 21 scallions) -
- 1 cup chopped flat parsley (about 1 bunch, without stems) -
- ½ cup chopped fresh mint (about half of a bunch without stems) -
- 2 large tomatoes, diced -
- ¼ cup olive oil -
- 1 Tbsp salt -
- ½ tsp hot paprika (or if you prefer something less hot, -
- use regular paprika) -
- ½ cup lime juice (or the juice of 3 limes) -
- 1 Tbsp cumin, or to taste (optional) -
- 2 tsp sugar, if desired -
1. Place the bulgur into a medium bowl, cover with warm water, and soak for 15 minutes.
2. In the meantime, wash and chop the vegetables and herbs, and mix together in a large bowl.
3. Drain the bulgur.
4. Combine all of the dressing ingredients and add them to the vegetables along with the drained bulgur. Toss well and let the salad sit in the refrigerator for 30 minutes. Serve it on lettuce or in endive leaves to make endive tabouleh boats.
NOTE: If you are like me and want to serve this salad on Friday night but just don’t have the koach (strength) to make it on Friday, I have a little trick for you. Since I always try to get all my Shabbat prepping done before Friday, I make the salad on Thursday without soaking the bulgur at all! Overnight, the bulgur absorbs all the juices from the vegetables and lime. By Friday night, the salad is absolutely delicious and the bulgur is perfect!
This article appeared in Kosher Inspired, Issue 3, March 2011. Kosher Inspired is brought to you by Mishpacha Magazine.