Apprentice shows you how to make one of her favorite dishes: tabbouleh!
We used Alice Waters’ tabbouleh recipe from her Art of Simple Food cookbook:
Makes 4 servings.
1/2 cup bulgur wheat
11/2 large bunches parsley (about 11/2 cups chopped)
1 bunch mint (about 1/3 cup chopped)
1 bunch scallions, white and green parts (about 1 cup chopped)
2 ripe medium tomatoes, cored and diced small
Juice of 1 lemon
1/4 cup extra-virgin olive oil
To prepare bulgur: Place bulgur in bowl. Add cold water to cover by 1 inch. Soak for 20 minutes or until grains are plump. Drain in sieve.
To mix salad: Meanwhile, in large bowl, combine parsley, mint, scallions and tomatoes. Using hands, squeeze soaked bulgur to remove as much water as possible. Mix bulgur into chopped herbs and tomatoes. Add lemon juice, salt and olive oil. Mix well. Taste and add more salt, lemon juice or oil if needed. Let rest for 1 hour before serving to allow bulgur to absorb flavors.