"Tabbouleh with Pita Chips"
By Chef Mark Shoopman of Lutheran Hillside Village.
1 1/2 cup Bulgur wheat
2 1/2 cups Boiling water
1/4 cup Freshly squeezed lemon juice (2 lemons)
1/4 cup Excellent quality extra virgin olive oil, (use more to your liking)
3 teaspoons Kosher salt
1 cup Minced scallions, white and green parts (1 bunch)
1 cup Chopped fresh mint leaves (1 bunch)
1 3/4 cups Chopped flat-leaf parsley (1 bunch)
1 Hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups Cherry tomatoes, cut in half
1 teaspoon Freshly ground black pepper
Place the bulgur in a large bowl, pour in the boiling water, cover and let stand 30 minutes or until the liquid is fully absorbed. Fluff with a fork and chill completely. Add the fresh lemon juice, olive oil, salt and pepper. Allow to rest for 15 minutes. Add the scallions, mint, parsley, cucumber, and tomatoes. Lovingly toss with rubber spatula being careful not to crush or damage the ingredients. Adjust seasonings to taste, cover and refrigerate until fully chilled. The flavor will improve if the tabbouleh sits for a few hours.
Present in your favorite colorful china with crisp romaine lettuce leaves and your favorite pita chips.
I like to serve mine with feta cheese and olives.