You know what I love on a hot Memorial Day weekend? Cole slaw. But my mom didn’t make cole slaw*. She made tabouleh. So that’s the recipe I’m stealing. Lucky for us, her tabouleh is as good as her cole slaw. And easy. Juuuust the way I like it.
And cover that water with a lid. And leave that lid-covered-water-covered bulgur wheat alone for 30 minutes. After 30 minutes (or one episode of Silicon Valley) drain, squeeze out any remaining moisture and return it to a bowl.
- 1 cup medium bulgur wheat
- 2 bunches Italian parsley, leaves and fine stems only
- 1-2 bunches mint, leaves only
- 2-3 bunches green onions, coarsely chopped
- 6 medium tomatoes, seeded and diced
- juice of 1-2 lemons
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
- Cover bulgur wheat in boiling water, cover and set aside for 30 minutes
- Drain some more
- Put it in a cloth and squeeze out any remaining moisture and set aside in large mixing bowl
- Pulse mint and parsley in food processor until it’s finally chopped
- Add to bulgur wheat with chopped tomatoes and green onions
- Add lemon juice and olive oil
- Season with salt and pepper to taste
- Taste and adjust ingredients as necessary
- Annnnd keep on tasting until it’s gone
* My mother apologizes for her selfish behaviour** and has assured me she’ll share her cole slaw recipe with me soon. Stay tuned.
** That “u” was a typo, but a fitting one. My mom’s English and English people insist on the u.