Twist on a clas­sic

Mid­dle East­ern bul­gur wheat salad

The Guardian (Charlottetown) - - FOOD - GREEK TABBOULEH SALAD

This is a Mediter­ranean twist on a clas­sic Mid­dle East­ern bul­gur wheat salad, with very ap­proach­able flavours. It can be served as a side dish or a main course, and even as part of a cre­ative ap­pe­tizer or meze spread.

It’s also a great por­ta­ble dish, per­fect for bring­ing to a potluck or serv­ing out­side.

In this recipe, the bul­gur “cooks” by soak­ing in liq­uid, ab­sorb­ing fresh lemon juice along with the water. That re­ally bright­ens up the earthy flavour (know go­ing in that you need two hours to get the bul­gur soft).

It’s a great dish to keep in the front of your mind dur­ing the sum­mer months when ripe toma­toes, cu­cum­bers and fat bunches of avail­able. herbs read­ily Serves 6 to 8 as a side dish Start to fin­ish: 2 1/2 hours (2 hours unat­tended)

1 1/2 cups bul­gur wheat

1 3/4 cups hot water are

Finely grated juice and zest of 2 lemons

1/3 cup ex­tra-vir­gin olive oil 1/2 cup finely chopped onion 1 clove gar­lic, finely minced

3 ta­ble­spoons minced fresh pars­ley leaves

3 ta­ble­spoons minced fresh mint leaves

1 tea­spoon kosher or coarse salt 1/2 tea­spoon freshly ground black

1 seed­less cu­cum­ber, diced (peeled or not, your choice)

1 pint cherry or grape toma­toes, halved

3/4 cup crum­bled feta 1/3 cup sliv­ered Kala­mata olives

2 ta­ble­spoons minced fresh oregano Pour the bul­gur into a large bowl and add the hot water and lemon juice. Stir and cover. Let sit at room tem­per­a­ture for 2 hours, un­til the bul­gur has ab­sorbed all of the liq­uid, or place it in the fridge for at least 4 hours.

Add the lemon zest, olive oil, onion, gar­lic, pars­ley, mint, and salt and pep­per to the bul­gur and com­bine well. Stir in the cu­cum­ber and toma­toes. Add the feta, olives and oregano, and toss gen­tly to com­bine. Nu­tri­tional in­for­ma­tion: 336 calo­ries; 179 calo­ries from fat; 20 g fat (5 g sat­u­rated; 0 g trans fats); 17 mg choles­terol; 358 mg sodium; 34 g car­bo­hy­drate; 6 g fiber; 4 g su­gar; 8 g protein.

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