Remember when I said I had an ungodly amount of bulgur in my pantry? This recipe is why. I haven't always been the biggest fan of tabbouleh. Usually because in its store-bought form it's simultaneously too strong, too bland, sorta slimy, tastes like preservatives and is basically righteously awful in general. Also, I think it might move if you looked at it long enough. Homemade? Why that's a horse of a different color! The only movement this stuff makes is the good kind: riding your fork to your mouth repeatedly.
This week, I actually decided to go back to the roots of this blog and drag out a recipe from the box. This one came from a booklet hanging on the tag of a ReaLemon juice bottle once upon a time.
Prep time: 15 minutes, Chill time: 4 to 24 hours
3/4 C uncooked bulger
1 (8 3/4-oz) can red kidney beans, rinsed and drained
1/2 C chopped seeded cucumber
1/2 C chopped fresh parsley
1/4 C finely chopped onion
1/4 C ReaLemon Lemon Juice from Concentrate
1/4 C olive oil or salad oil
1 Tbs chopped fresh mint
1 tsp dried basil, crushed
1/4 tsp salt
1/8 tsp pepper
8 cherry tomatoes, quartered
Place bulgur in strainer; rinse with cold water and drain. Combine bulgur, beans, cucumber, parsley and onion in medium-sized bowl. For dressing, combine ReaLemon, oil, mint, basil, salt and pepper in screw-top jar. Cover and shake well. Pour over bulgur mixture; toss gently to coat. Chill 4 to 24 hours. Before serving, stir in tomatoes.
I use fresh lemon (sorry ReaLemon...) and I cook my own beans. And if you're using fresh parsley and fresh mint you might as well go ahead and use fresh basil, right?
I love this. Four hours marinating is good for me. I know it seems weird to make this with uncooked bulgur, but during the marinating process, the bulgur absorbs plenty of moisture and become nice and chewy instead of soft and mushy. The boys are generally underwhelmed. But if at first you don't succeed, right? I'll definitely be making this keeper again!