Shireen's Tabbouleh Salad

Now that the weather is getting warmer it is once again time to start up the barbecue and move the cooking to the outdoors!  Tabbouleh (pronounced ta-boo-lee) is a family favourite side dish or salad with a four out of five rating.  Yes, you guessed it...four out of five members of my family love it!  Traditionally this healthy dish is made with mint but, I don't like mint in my savoury dishes.  If you do then feel free to add fresh chopped mint!  Also, traditional tabbouleh has chopped tomatoes.  If you prefer, you can add them too!  There are many other non traditional ingredients in my tabbouleh salad but, as with any great salad it is all about making with ingredients that your family will love.

The main ingredient, cracked wheat bulgar, is a readily available grain that is good for you and tastes great!  I find mine in the health food section of my local grocery store.  It cooks quickly and easily allowing you to spend more time outdoors with your family instead of slaving over a hot stove.

Enjoy!

Shireen's Tabbouleh Salad

Dressing:
1/3 cup olive oil
1 lemon, juiced
3 cloves garlic, finely minced
1 tsp. ground cumin
pinch coarse salt

1 1/4 cup cracked wheat bulgar
1 cup water
1 english cucumber, seeded and chopped
1 bunch fresh parsley, chopped.
1 red, yellow or orange pepper, chopped
1/4 red onion, chopped
1/2 cup feta cheese, crumbled
1 can chick peas, drained and rinsed

Bring the 1 cup water to a boil in a medium saucepan.  Once boiled take pot off the burner and add the cracked wheat bulgar.  Place cover on the pan and set aside to soak and cool, about 10 minutes.

Meanwhile, in a medium to large sized bowl place the juice of one lemon and the olive oil.  Finely mince the garlic (or to make your life easier...use a micro plane and "shred" the garlic into the bowl).  Add cumin and a pinch of salt.

If you are unsure on how to prepare your cucumber just  cut the ends off and cut the cucumber in half.  Cut each half into half again lengthwise.  Take a spoon and scoop out the seeds.  Lay each section with flat side down on your cutting board and slice cucumber into strips.  Chop strips into 1/2 centimetre pieces, this will give you your seeded and chopped cucumber. Set aside.

Thoroughly clean your bunch of parsley...it tends to be quite gritty.  Just loosen up the bunch a bit and place it under fast running cold water.  Roughly chop the leafy portions of the parsley and set aside.  Core and chop up your pepper. Chop your red onion (I like to cut my onion quite small) Crumble your feta cheese and drain and rinse your chick peas.

Take your soaked and slightly warm cracked wheat bulgar and toss it with the dressing in the bowl.  The warm bulgar will soak up all the yummy goodness of the dressing.  Add your cucumber, pepper, parsley, red onion, feta cheese and chickpeas.  Toss the salad, cover and place in the fridge.  It is best to prepare the salad at least an hour or two before serving, and it is even better the next!

If the salad seems a little dry when you go to serve it just add a little more olive oil to moisten it.

Enjoy!