MY MOTHER'S TABOULEH

by: Rita Heikenfeld

There are three grinds of bulghur wheat. I like the fine grind, but any of them will work. Traditionally this is served with wild grapevine leaves to act as a scoop, or leaf lettuce, or flat bread. This is a real "go to taste" recipe. So taste as you go along. This is a wonderful recipe to eat as a main meal, stuffed into pita pockets for lunch, or as a versatile, healthy side dish.

1 cup bulghur wheat, reconstituted
4-6 tomatoes, chopped
1 bunch green onions, chopped, or more to taste
1 bunch parsley, chopped
1 small bunch radishes, chopped (optional but good)
1-2 regular cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Few mint and basil leaves, chopped (optional but good)
Salt and pepper to taste
2-4 tablespoons Canola or Grapeseed oil
Squeeze of fresh lemon juice if necessary

To reconstitute wheat: Place wheat in bowl and rinse under cool water three times. Leave about 1/4" water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:

Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

Copyright Rita Heikenfeld 2005