Wednesday, August 5, 2009


This is a fantastic dish to keep company to any grilled meat or fish. It is no more work than just knowing how to boil water and that is precisely all you have to do. You can change the look of this golden grain by adding anything your pantry owns. Of course you need to keep in mind that food is like clothes, they need to match. So you can have a seafood tabouli, a sundried tomato, olive and prochiouto tabouli, a Greek salad tabouli, a fresh vegetable tabouli, a grilled vegetable tabouli or even a left over from last night bits and bites tabouli or even a pistachio nut apricot and cinnamon tabouli.

The one below is my favorite.
2 cups plain bulgur (cracked wheat) or cous cous
2 cups hot salted water

Tomato and parsley vatiation
2 cups fineley chopped tomatoes
1 cup finely chopped red onion
½ cup finely chopped green onion
2 cups finely chopped parsley
½ cup chopped green pepper
½ cup chopped red pepper
¼ cup roughly chopped mint
A hand full pitted kalamata olives
½ cup olive oil, salt and pepper
¼ cup fresh lemon juice

Dried fruit variation
½ tsp fresh lemon juice
A few leaves of fresh tarragon
A few leaves fresh mint
Freshly ground black pepper
½ cup dried apricots, finely chopped
½ cup dried figs, finely chopped
½ cup sultana raisins
¼ cup grated carrot
½ cup sliced toasted almonds
½ cup halved pistachios
¼ cup green onion, finely chopped

In a large salad bowl place the dry bulgur. Pour over the hot boiling water, salt and 2 tbs olive oil. Cover with a dish towel and allow to sit for a couple of hours . Remove the towel and fluff the bulgur working with two forks.

Continue by adding the rest of the olive oil with lemon and all the rest of the ingredients. Omit the lemon if you are making the dried fruit edition. Place in the fridge and take out when ready to serve. Your guest will be indeed impressed.

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