Tabbouleh

We attended a 2nd birthday party and had this fantastic Tabbouleh salad.  Not surprising that it is a Ina Garten recipe... all her creations have the best flavor.  The kids weren't too hot on this refreshing dish, but Tony and I loved it and we had enough for a few meals and shared some with my mom.

My only recommendation is to watch the salt.  My finished product was much too salty for my taste and I had to add more bulghur wheat to help cut it.  And good luck finding bulghur wheat!  The grocery clerks sent me to two completely wrong aisles in the store... I discovered it in the natural section of the baking aisle...

Tabbouleh, courtesy of Ina Garten and Barefoot Contessa Parties!

1 cup bulghur wheat

1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (1-2 lemons)
1/4 cup good olive oil
3 1/2 tsp kosher salt
1 c. minced scallions, white and green parts
1 c. chopped fresh mint leaves
1 c. chopped flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 c. cherry tomatoes, cut in half
1 tsp freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Goes great with bbq'd fish or chicken.