oh, bulgur off

Just kidding! Stay! Stay and read about my foray into the world of bulgur wheat!

Because I can't listen to a podcast, read a magazine, or peruse a favorite blog without seeing tabbouleh or hearing about Yotam Ottolenghi, I bought some bulgur and parsley with the intention of making his tabbouleh recipe. I love that stuff--it's so refreshing and has such a unique mouthfeel and taste. I don't have it often but always enjoy it.

My plans derailed, not for any reason in particular, but mostly because I had feta cheese that was beginning to take a turn and two peaches that were still as hard as rocks even after another week of ripening on the counter. I thought of this wonderful couscous salad (which I actually haven't made since that post went up nearly five years ago and I have no idea why it popped into my head now), and decided to tweak it a bit using bulgur.

You guys, this is really good. The chickpeas offer such a toothsome bite that you know when you've got one in your mouth, but everything else kind of melds together until the sweetness of the peaches hits you or you crunch down on an almond or you detect the footiness saltiness of the feta. Herbaceous, bright, and so full of flavor, I may eschew real tabbouleh altogether and just make this dish a part of the regular rotation!

Tabbouleh Bulgur Salad for Spring (or Summer)
Makes about 6 cups
Ingredients:

• 1 cup bulgur wheat
• 1-1/2 cups boiling water
• 1/4 cup lemon juice
• 2 tablespoons good olive oil
• 1 tablespoon salt
• 1 cup chopped fresh mint leaves
• 1 cup chopped flat-leaf parsley
• 1 (15-ounce) can chickpeas, drained and rinsed thoroughly
• 2 small peaches, peeled, pitted, and chopped
• 1 cucumber, seeded and medium-diced
• 1 cup cherry tomatoes, quartered
• 1/2 cup feta cheese
• 1/2 cup sliced almonds, toasted
• 1 teaspoon freshly ground black pepper

Directions:
Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1-1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour, stirring occasionally.
Add the mint, parsley, chickpeas, peaches, cucumber, tomatoes, feta, almonds, remaining salt, and pepper; mix well. Season to taste, and serve or cover and refrigerate. The flavor will improve after several hours in the fridge.