~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Tuesday, August 18, 2009

Tabbouleh Salad...using bulgur or couscous

Using couscous...

Using bulgur...

Tabbouleh Salad...using bulgur or couscous. I love making this salad during the summer months. It is perfect if you have garden fresh tomatoes, cucumbers, scallions and herbs. But if you don't have a garden, don't worry... it is still delicious with some store bought vegetables and herbs. I got this recipe from my little mezze book. I made a few recipes and this is yet another great recipe. Amounts of herbs/seasoning can be adjusted according to taste. Lebanon and Syria both claim this salad as their own. But this salad has become popular all over the world. The Middle Eastern salads focus more on the herbs, while in the west the wheat is more dominant. I like the wheat to dominate, so I don't add too much parsley to mine. I also add cucumber...that of course is optional. You can skip it if you like. You can make this salad with either bulgur wheat or use couscous. The bulgur will take some time to absorb the liquids and get tender....whereas the couscous will become tender much quicker. This is definitely a refreshing salad, side dish or a complete meal. Serve it with some pita bread/naan and you have a vegetarian meal. I've included pictures of both the bulgur and the couscous...

You will need:
2/3 cup bulgur wheat, or couscous
3-4 TBS lemon juice, freshly squeezed
3-4 TBS extra virgin olive oil
2-4 TBS flat leaf parsley, shredded
1-2 TBS mint, shredded
4-6 scallions, finely chopped
2 Tomatoes, peeled,seeded and diced( I don't bother with peeling and seeding)
1/4 cup cucumber, diced ( I like to use the small Persian cucumbers)...optional
salt and pepper to taste
Put the bulgur wheat or couscous in a fine strainer and rinse under very hot running water.
Showing you both the couscous and bulgur wheat.
Drain and put in a large mixing bowl. Add 3 TBS of lemon juice and olive oil enough to cover the grains ( I usually just add about 2-3 TBS olive oil and add about 1 -2 TBS of hot water to the bulgur. The couscous, I noticed, doesn't require any additional water)
Set aside for at least 1 hr until the grains absorb the liquid and become tender. Add the herbs, scallions,tomatoes, cucumber, salt and pepper.
Toss all the ingredients together.
Taste and adjust seasoning...add more oil/lemon juice, salt or pepper according to your preference. Serve immediately...or cover and refrigerate for later.
Tip: The longer the salad stands, the more oil/lemon juice it will absorb. Taste before serving to see if it needs moistening.


Sailaja Damodaran said...

looks easy...must try

Sailaja Damodaran said...

Congrats accept your Award from http://www.sailajakitchen.com/

Ellie said...

Thank you so much for the award! I really appreciate it.

Mihaela said...

Salata asta arata foarte bine, in special ca e asa cald si nu am chef sa gatesc. Super idee, Ellie! Numai bine

Ellie said...

Mihaela, Multumesc, Sper sa iti placa...da, este foarte buna mai ales cand este cald afara. Eu mai fac o cantitate mai mare si asa pot sa am si adua zi:). Iti doresc o zi placuta.~Ellie

Anonymous said...

Thank you for showing both bulger and couscous. I only had couscous and it helped in my preparation.

Ellie said...

Anon, You are welcome... and thanks for stopping by.