Denise says:

Finding an interesting salad that does not wilt for Shabbat and Yom Tov can often be a challenge. This salad, tabbouleh combines the flavours of mint and lemon with bulgar wheat, a healthy whole food ingredient. It does not loose its beauty or flavour by being made in advance.
Traditionally this is a Middle Eastern salad but you will often find it served as part of a buffet or served as starter in this country with other salads with fish or chicken. Whenever our synagogue has a Friday night Shabbat meal, this salad always appears as part of the hors’ oeuvre. It is often served scooped into lettuce leaves or pitta bread.

Tabbouleh is made with bulgar wheat which has a light nutty texture and is a popular alternative to rice in Middle Eastern countries especially in Turkey.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6 people Parev

Ingredients:

225g / 8 oz bulgar wheat
450ml / ¾ pint boiling water
5 spring onions – roughly chopped
6 tablespoons fresh mint – roughly chopped
3 tablespoons extra virgin olive oil
6 plum tomatoes – skinned, de seeded and roughly chopped
Juice of lemon
Salt and freshly ground black pepper

Garnish
12 baby gems lettuce leaves
4 olives – roughly chopped

Method

1)Put the bulgar wheat in a saucepan with the water. Bring to the boil and simmer for 15 minutes or until the water has absorbed and the wheat is tender. Drain any excess water and set aside.
2)Plunge the tomatoes into some boiling water for 2-3 minutes. Remove immediately. Peel off the skin, deseed and roughly chop.
3)Put the bulgar wheat into a serving bowl. Add the chopped spring onions, mint, parsley, extra virgin olive oil, lemon juice and season well.
4)Stir all the ingredients together, check and adjust the seasoning.

To serve the stylish way: Sprinkle over some chopped olives on top of the salad and use the baby gem lettuces to scoop out individual portions.
Tagged in: Bulghur Wheat, Low Fat, Mediterranean, Rosh Hashanah, Shabbat, Vegetarian, Yom Tov