Tabouleh

Tabouleh (in this picture, it's the salad stuff in the back) is the side dish I made to go along with Sufflaqe when Jess and David came to visit.  This particular recipe makes enough for 8 entree servings...not sure why I made the full batch since there was only 4 of us eating it as a side.  However, I actually liked having the leftovers for lunches since the flavors intermix even more each day.  In the future though, I'll probably make a smaller batch, especially since it's usually only Ryan and me.

Tabouleh:

• 2-1/4 c water
• 1-1/2 c bulger
• 1 medium bunch of fresh parsley
• 2 medium tomatoes
• 1/4 of a red onion
• 1 medium cucumber
• 1 small jalapeno
• 1 glove garlic
• 1/2 c fresh lemon juice (about 2 lemons)
• 2 T olive oil
• 1-1/2 t salt
• 1/2 t pepper 

Measure bulger into a large bowl.  In a sauce pan bring water to a boil.  Once water begins to boil, pour over bulger.  Let bulger soak for 30 minutes to an hour, or until all water is absorbed.  While bulger is soaking, mince parsley leaves (they don't really have to be too small).  Set aside in a medium bowl.  For the next part, a food processor works great, but you can also just use a knife.  Dice tomatoes, red onion, and cucumber; add to the bowl of parsley.  Finely mince the jalapeno and garlic clove; place in a small bowl.  Add lemon juice, olive oil, salt, and pepper to the small bowl.  Check to see if all of the water in the bulger is absorbed.  If so, stir in the parsley, and vegetables as if you were making a salad.  Pour the dressing (lemon juice mixture) over the salad.  Chill for at least 30 minutes before serving so that the flavors can blend.  Also try adding chopped fresh spinach, feta cheese, red pepper, or olives.

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