Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

California Tabouleh

Jerry Stratton, January 24, 2005

Carrots, corn, and a lot of tomato make for a tabouleh that’s as good with tortilla chips as it is on its own as a salad

Servings: 6
Preparation Time: 1 hour, 15 minutes

Ingredients

  • 4 cups water
  • 3/4 cup bulgur
  • 2 large tomatoes, diced
  • 1 whole carrot, shredded
  • 8 ounces canned corn
  • 2 cups fresh parsley, finely chopped
  • 1 whole lemon’s juice
  • 1 tsp salt
  • 2 tblsps olive oil

Steps

  1. Boil the water.
  2. Pour over the bulgur wheat in a medium bowl. Let stand for 30-45 minutes until tender.
  3. Drain, and squeeze to remove any excess water.
  4. Combine with the remaining ingredients and mix well.

The first decent tabouleh recipe I used, many years ago, was from some PETA book whose recipes tended less towards things that taste good and more towards mixing ketchup and tofu to simulate sloppy joes. And yes, that tasted just as bad as it sounds.

I generally enjoy (as you’ll discover in some of the other recipes here) lemon in my salads, so I’ve experimented quite a bit with various tabouleh recipes. This recipe, with carrots and corn and a bit more tomato than normal, has become my favorite. It is easy to make, though you do have to plan ahead a bit to soften the bulgur wheat.

This is great with tortilla chips or piled atop some good hummus with black olives on the side.

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