First of all, I must apologize for going MIA. I have been dealing, in the past couple of weeks, with some serious emotional stuff – and I ain’t talking about grief counseling stuff. I’ve had some serious life changes happen the past few weeks and its taken me a bit to get my blog legs under me again. Even as I try to write this, it feels…weird. I’m sure I’ll be back on the horse here in the next few days. I have a gripping exploratory of food-on-sticks up my sleeve that I will hopefully get to work on this weekend!
I have been on a serious Mediterranean food bender lately. In the past couple of months, I’ve experienced some awesome off the beaten path places, all of whom seemed to make exceptional tabbouleh. I’ve made a twist on this salad before – in the waaay back stages of this blog – and it’s still a good option. Maybe I’ve become more of a purist or a traditionalist, but nothing is better than the parsley and lemon and garlic mixed with the simple bulgur. While I like eating it right when its freshly made, I think letting it sit overnight really lets all of the flavors mingle and get to know each other and really *shine*. A big scoop of this alongside some hummus and pita bread has become by comfort food meal-of-choice the past week or so.
Tabbouleh – serves 4 – recipe found somewhere on the Internet – oops :)
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.