Wow… It’s been a “keep your head down and roll with it” kind of week.
Oh, hey, mechanic. You think I should get rid of my car because you’re sick of getting my money, or you just pity me at this point? Oooookay. Bless your heart.
Yo, work? I’ll be covering for five people for a couple of days? Alrighty then.
Hey, used car salespeople. You’re generally no more tolerable than the last time I interacted with y’all? Oooookay.
Hello, computer. Your cord thingy is broken and you can’t suck electricity juice from the wall anymore? Ooookay. Fine.
One step at a time. That’s how we do this… One step at a time, and before you know it, you’re back. In my case that means making something that isn’t scrambled eggs for dinner… again. Something more like this. It’s got crunchy texture, lots of fresh seasonal produce and a sweet-and-salty tang.
Traditional tabouli is all about the tomatoes. Tomatoes and lots of parsley, but right now we have pretty, pretty spring strawberries and crunchy, fresh cucumber.
There’s still parsley here, though. Plus, mint and lemon to liven it all up even further… This parsley came from my windowsill, and this is pretty much all I could gather from it. You might want more parsley.
Bulgur wheat is incredibly low-maintenance. You mix in a little salt, pour boiling water over it, cover and let it hang out for a little while while you prep everything else. Easy. In 30 minutes or so, all the liquid is absorbed, and all you need to do is fluff it up with a fork.
Mix it gently if you don’t want the strawberries to bleed and get your salad all pink. Or do… It’s all good.
Nothing wrong with a hint of red color, after all. Red like my new (to me) ride… Seriously, it’s SO RED. I’m warming up to it. I think we’ll get along just fine.
(adapted from Vegetarian Times)
3/4 cup bulgur wheat
3/4 teaspoon salt
2 tablespoons grapeseed oil
2 tablespoons freshly squeezed lemon juice
1/4 cup finely chopped flat-leaf parsley (I only had about 2 tablespoons)
2 tablespoons finely chopped fresh mint
2 cups diced English cucumber
1/4 cup toasted slivered almonds
2 cups diced strawberries
Mix together the bulgur wheat and salt in a large bowl. Pour 1 cup of boiling water over the mixture, then cover and set aside for 30 minutes.
Fluff bulgur wheat with a fork and stir in oil, lemon juice, herbs, cucumber and almonds. Gently fold in the strawberries.
Serves 4 as a side or 2 as a main course.