This week, we kept the food preparation simple: fresh peaches; corn on the cob; zucchini and squash simmered in tomatoes; and a batch of tabbouleh.
Tabbouleh is a dish that invites experimentation. You can alter the grains, the proportions, and the mix-ins. But no matter exactly how you make it, tabbouleh is a vehicle for using up parsley. This recipe is heavy on the herbs and leaves out both cucumber and tomato, which tend to give off a lot of water as tabbouleh sits.
(I cobbled this together from several recipes, the origins of which are unknown)
1 cup coarse-grain bulgur wheat
1 cup boiling water
1 bunch (4 ounces) parsley, washed and dried in a salad spinner
1/2 bunch (2 ounces) mint, also washed and dried
3 cloves garlic, minced
1 cup diced red bell pepper
6 scallions, thinly sliced (white and green parts)
1/2 cup chopped, pitted Kalamata olives (go ahead and splurge on good ones)
1/4 cup olive oil
juice of one lemon
1/2 tsp kosher salt
1/4 tsp black pepper
Place the bulgur in a bowl and stir in the boiling water. Cover the bowl and set it aside to let the bulgur absorb the water, about 30 minutes.
Meanwhile, finely chop the parsley and mint leaves, discarding the stems. Pulse the leaves in a food processor if you wish, but be careful not to puree the herbs.
Drain the bulgur if it hasn't completely absorbed the water, then mix in the remaining ingredients. Store in the refrigerator until serving.