Before I start talking about my excitement about one of the new summer recipes I’m preparing for this July 4 weekend, I want to thank FeedFeed for featuring my post- ‘Bulgur Wheat Herb Salad (Tabbouleh Salad) in their whole grain salad feed. I’m so grateful to be included in such a great online digital cooking publication and community.
Now – on to summer recipes! I can’t believe that we’re already halfway through 2015. As we approach the July 4 long weekend, I continue to be amazed at how immense the celebrations are here. I never realized before I moved to the U.S. that July 4th is about more than just a long weekend, but a huge festive time. It’s even more festive for me, as I get to continue the celebrations from July 4 right into my birthday. I still remember my first few times celebrating Independence Day back on the east coast, with food trucks lining the streets, backyard BBQ parties, and fireworks over the Charles River in Boston. I still miss the traditional feeling of community as everyone exploded in a joyous ovation.
July is a big season for grilling as everyone hosts BBQs for holidays and hot summer weekends. I love pairing a refreshing salad with grilled meat and burgers to complement the smoky flavors and provide a healthy, balanced meal. Last month when I participated in the Clean Slate Challenge with rainydaybites, I came across a recipe for bulgur salad. Back home, bulgur wheat had been a key ingredient in our breakfasts – my mother had used it in breakfast milk porridge, a dish I never enjoyed as a child. I did grow to enjoy it cooked with savory lentils and vegetables, but I only learned in the last few years that bulgur wheat is often incorporated in Middle Eastern salad recipes.
I was tempted to try the tabbouleh salad for years and I can’t really explain why it has taken me so long to make it. It’s a healthy and refreshing addition to your BBQ, and you’ll be sure to want to include it among your favorite summer recipes. The tangy pomegranate and crisp crunch of sweet apples are the perfect contrast to savory grilled meats, making this bulgur wheat herb salad (tabbouleh salad) the perfect side dish for your backyard BBQ, or a delicious vegan meal on its own. Happy 4th of July!
- 1 cup cracked bulgur wheat
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh thyme
- Zest of 1 lemon/lime
- Salt to taste
- ½ - 1 teaspoon freshly ground black pepper
- 3-4 scallions
- ¼ cup fresh chopped cilantro
- ¾ cup fresh chopped mint
- ½ cup fresh chopped Italian parsley
- 1/8 cup chopped dried fig
- 1/8 cup raisins
- 1 cup pomegranate seeds
- ¼ cup chopped apple
- Juice of a lemon/lime
- 1/8 cup + 1 tbsp olive oil
- Boil bulgur wheat in 2 cups water and add rosemary, thyme, salt and pepper.
- Cover and let it simmer for 15-20 minutes until wheat is cooked and water has been absorbed.
- Immediately add lemon zest and 1 tablespoon of oil and fluff it up with fork.
- Allow to cool.
- Toss the bulgur wheat with scallions, cilantro, parsley, mint, fig, raisins, pomegranate seeds, apple, lemon juice and rest of the oil.
- Serve as a side dish or as a complete meal.
~Happy 4th of July~