California Tabouleh
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
- Boil the water.
- Pour over the bulgur wheat in a medium bowl. Let stand for 30-45 minutes until tender.
- Drain, and squeeze to remove any excess water.
- 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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