But, I did not let that discourage me. While the rest of America was feasting of burgers, dogs, pulled pork and sausages, I had something else in mind. I was asked to bring something fresh and healthy to L's co-worker's family cook-out, to balance out meat-centric fare that was going to be served. L mentioned something along the lines of a grain salad, so I thought this would be a great choice.
Several years ago, I attended a Vegetarian Cooking class over at Johnson & Wales University Culinary School. This Classic Tabbouleh recipe was one of my hands-down favorites of the day. I have never made Tabbouleh any other way since. For this batch, I decided to add a 28 oz can of chickpeas, which I roasted for about 25-30 minutes with some olive oil and Greek rub (oregano, garlic, salt, pepper and lemon peel).
Total Time: 30 mins
Prep Time: 15 mins
Cook Time: 15 mins
1 1/2 cups bulgur wheat
4 tablespoons extra virgin olive oil
3 cups vegetable stock, boiling
1/2 cup scallion, chopped
3 garlic cloves, minced
3 cups flat leaf parsley, chopped
3/4 cup mint leaf, chopped
4 tomatoes, diced
1 seedless European cucumber, diced
1/4 cup lemon juice
salt & pepper, to taste
1. Mix bulgar wheat and 1 tbsp olive oil in a bowl.
2. Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
3. Not all broth will be absorbed, so please drain bulgur well in a strainer.
4. Toss rehydrated bulgar with remaining ingredients and remaining olive oil.
5. Add salt and pepper to taste, and refrigerate until ready to serve.
And there was even enough for lunch the next day!