Spring Garden Tabbouleh

Here’s a take on Tabbouleh that veers away from the traditional Lebanese version which has very little bulgur and toward something more like a meal than a salad. This time of year everything but the bulgur is right out of the garden. Adding some sugar snaps or snowpeas will boost the protein content of the cracked wheat thanks to the complimentary amino acids of legumes. The cuke adds a nice texture counterpoint.

This one is for a gathering of eight or so. Adapt accordingly.

Ingredients:

2 cups bulgur

2 cups boiling water

1/3 cup fresh lemon juice

1/3 cup olive oil

1 cup finely chopped parsley

3/4 cup finely chopped mint

1 pint of cherry tomatoes, halved

1 bunch scallions finely chopped

1 cucumber, small dice

handful of sugar snaps, chopped or shelled

salt and pepper

Preparation:

Pour the boiling water over the bulgur and cover for an hour or more. When the bulgur has absorbed all the water, but is still a little warm, whisk together the lemon juice and olive oil until it emulsified and stir it into the bulgur. Chill for an hour or overnight. Beginning with the parsley and mint, stir in everything else just before you serve it.