super simple sides: tabouleh

The only thing you need to heat up when making tabouleh is some water for the bulgur. It's just too easy. Super fresh, super delicious, I can eat it straight out of the bowl, or I can be civilized and serve it as a side. I actually ran out of parsley for this one, so it was heavy on the grain and light on the herbs, but it was tasty. The acidity was very helpful in cutting the richness of the Kafta. As with the previous two recipes, I'm not really sure how authentic my version is, it was just my closest approximation based on previously having eaten tons and tons of this stuff. Recipe after the jump:



TABOULEH
1/2 cup bulgur wheat
2 bunches flat leaf parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
1 large tomato, diced
1 medium white onion, diced
4 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
salt and pepper, to taste

Pour 1 cup of boiling water over the bulgur and cover with plastic wrap for 20 to 25 minutes until bulgur is tender. Drain off any excess liquid and fluff with a fork. Toss with chopped herbs, tomato and onion. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the tabouleh and toss to coat evenly. Can be served at room temperature or chilled.