summer salads: tabbouleh with a twist

One of the things I like about summer, are summer foods. One of my favorites is tabbouleh. Essentially tabbouleh at its core is a parsley salad flavored with bulgur, mint, scallions, tomatoes, and a bright lemony dressing. It’s quick, fresh, easy, and totally yummy.

Tabbouleh is something I’ve always made in the summer, but as an adult in my own house I essentially make it only for myself unless we’re having company because no one else seems to eat it. Another problem in my house is while I work for myself and can set my own hours, my husband has a corporate job, and corporate jobs seem to have expanded their hours since the onset of COVID19, and the days of traditional 9 to 5 hour days seem to no longer exist. So he works a lot. Often he comes home from the office and works hours more in our home office and eats later. I don’t like to eat late, so tabbouleh the way I make it that I’m sharing with you today, is something I can eat for a quick summer dinner . I don’t even necessarily need to make meat or chicken to accompany it, I can just eat that “as is.”

Yes, there is a young adult living with us, but he’s kind of allergic to vegetables most days and eating with the other people in his house, so he will grab dinner and go sit in front of his computer screen and play video games. Often I will make the two of them something to eat and just leave it on the stove. No it is not my favorite thing to do as I don’t like eating by myself but life is what it is. So I have decided that I’m going to make things that I enjoy more in the summer to have if I am going to be eating early and by myself.

You will note when I share my recipe that I don’t have tomatoes in it, and I added chickpeas. The reason I didn’t add tomatoes is I don’t have any in the house and the ones I am growing in my garden are just plants at this point. I’ve also discovered that the salad stays a little more fresh if I don’t store it with tomatoes added. So if I make this with tomatoes I will often dress the top of the bowl with tomatoes that are diced and I will remove the tomatoes off of the top to put away.

Another thing about tabbouleh is you can indeed make it with couscous if you don’t have bulgar wheat.

This is a great summer salad and I hope you enjoy it as much as I do! To follow is the recipe.

1 3/4 cups bulgar wheat

Juice of 4 large lemons (maybe more – depends on you!)

A couple of dashes of apple cider vinegar

Olive oil

1 large bunch of Italian flat leaf parsley

1 bunch fresh parsley

Salt, pepper, dash of garlic powder, ground cumin

One large regular cucumber peeled, seeds removed, diced. Or one English hothouse cucumber peeled and diced.

1 sweet or red onion diced, or two bunches of scallions cut up small.

A 15 ounce can of chickpeas drained

Get out a large mixing bowl and to it add dry bulgar wheat, a little salt, a little pepper, a couple tablespoons of olive oil, and a teaspoon of ground cumin.

To that add about 1 1/2 cups boiling water, and toss. Cover the bowl with aluminum foil and put to the side.

In another mixing bowl, add your chickpeas, onion or scallions, parsley and mint chopped fine, and the cucumber. Add salt to taste. Toss it together and if you think it needs more salt add a little more. I add the salt slowly because you don’t want to over salt this.

And a small bowl add your lemon juice, cumin, small dash of garlic powder, salt, eyeball the olive oil and whisk together briskly. Give it a taste and you may want to add a couple of dashes of apple cider vinegar as well.

Bulgar wheat takes nothing to reconstitute with a little hot water so by now you should be fine and remove the aluminum foil from the bowl and give it another stir to fluff.

Add the vegetables and chickpeas and mint and parsley to the large mixing bowl with the bulgar wheat in it. Give that all a mix together and then whisk the olive oil lemon juice and apple cider vinegar mixture again and pour it evenly over everything in the large mixing bowl and toss together.

At this point you can taste test to see if you want more salt or ground pepper. Cover the mixing bowl and put in the refrigerator to chill thoroughly.

Leftovers are good for a few days. Keep refrigerated.

1 thought on “summer salads: tabbouleh with a twist

  1. Carla, you’ve done it again. I didn’t have time to eat breakfast. I’m at work and just finished reading your recipe. DAMN
    I’m hungry

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