RCP: Tabbouleh

Here is a Bulghur Wheat salad we use and love.

Tabbouleh Salad

1 cup ground bulghur wheat
2 cups water
1 Tbsp, EVOO
1/2 cup Mediterranean-style olives, pitted and halved (we like Kalamata)
1/2 cup chopped, fresh parsley
2 or 3 fresh basil leaves, chopped
1 small red bell pepper, seeded, and chopped
1/2 cup coarsely chopped and toasted pecans or walnuts
2 Tbsp. minced green onion
Juice of 1 lemon (about 2 Tbsp.)
Salt and freshly gr. black pepper to taste
Romaine lettuce leaves

Put bulghur wheat into a deep bowl. Bring water to boil, pour over the bulghur and let stand 1 hour. Drain and return to bowl
Add olive oil, parsley, basil, red pepper, pecans, onion, lemon juice, salt and pepper, mix lightly.
Cover and refrigerate 2 to 3 hours or overnight.
To serve, spoon onto a lettuce-lines platter.
Serves 6

Thank you very much, Bob

[Jenise]

Basil? I appreciate the recipe and can imagine that the taste would be just delicious, but I'm surprised at basil in place of mint and can't see myself making that exchange. Like the crunchy/salty addition of nuts and olives, though.

Did you play The Tabbouleh Song?

Yes, I watched the song for a brief time...not all the way through. I suspect the addition of basil was the choice of the cook, as it would be mine. I still use some mint, when my mint is tasting good. It gets a little strong after the heat hits. I keep it in a pot because it is so invasive.