I could eat tabbouleh all day and be delighted to do so. I eat it as a snack on wheat crackers or slices of cucumber. I eat it straight for lunch. I mix it with some chopped romaine to create a more traditional salad. It’s that good. There’s something about the cool, refreshing acidity that makes this the perfect summer dish.
At first I tried to ditch the bulghur altogether. Quinoa is so delightful, why not just switch this dish over to being entirely made out of it? Because the texture’s wrong, that’s why. There’s something to be said for the rough texture of bulghur that just can’t be replaced by quinoa. Going half and half with the grains ensures a better salad texture while still getting all the benefits of quinoa.
There’s a lot of chopping involed in this, but you can do all that while the quinoa is cooking and the bulghur is soaking. This is a perfect dish for when it’s too hot to turn the oven on or stand over the stove for a long period of time.
3 1/2 cups water
1 cup quinoa
1 cup bulghur
3/4 cup lemon juice
1/2 cup olive oil
2 teaspoons kosher salt
1 bunch flat leaf parsley, chopped
2 tablespoons fresh mint, chopped
1 medium red onion, diced small
1 English (hothouse) cucumber, diced small
2 cups tomatoes, seeded and chopped
In a small saucepan, heat 2 cups of the water until boiling. Rinse and drain the quinoa to remove any bitter sap that may have dried on it. Add the quinoa, cover, and cook on medium heat for 20 minutes or until it has absorbed all the water. Boil the remaining 1 1/2 cups of water. Put the bulghur in another saucepan and pour the boiling water, 1/4 cup olive oil, 1/4 cup lemon juice and salt over it. Stir to combine, cover, and let it sit for 30 minutes. Let both grains cool off before combining them with the herbs and vegetables. Add the remaining 1/4 cup olive oil and 1/2 cup lemon juice and more salt to taste. Serve cold.