Going Middle-Eastern: Tabbouleh

My dad's having my sister and I over for dinner tonight, and his wonderfully kind (and funny) girlfriend Martha told me she was bringing Tabbouleh. I had made this once or twice before but never really developed a taste for it. Anyways, I offered her my recipe and figured that I should post it both here and on GroupRecipes since who knows where in the house my files could end up next!!

Tabbouleh is a light and very healthy whole-grain and herb salad from the Middle East. It makes a great accompaniment to lamb shish kabob and tzatziki from what I remember.

Tabbouleh
Serves 4 as a small side dish
1/4 cup bulgur
1/2 cup water
3/4 cup chopped parsley
1/4 cup chopped fresh mint leaves
5 plum tomatoes, diced
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons olive oil
1 lemon, juiced
2 tsp lemon zest
salt

1. Simmer bulgur for 5 mins in the water.
2. Cover it and let it stand off heat for 20 mins.
3. Combine the remaining ingredients, pour over the cooked bulgur and toss.
4. Refrigerate a minimum of 3 hours before serving.

As a side-note of trivia from Wikipedia, the largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, West Bank. It weighed 1,514 kilograms!

By the way, the pic of my dad and Martha was taken of them as they headed to what I believe was a Southwestern costume party. Dad had asked me what he should go as because he didn't want to do the whole cowboy / indian thing (even though he is part Metis!) and I suggested roadkill as a joke. Well as you can see... he ran with it!!! Love you, dad!!

P.S. The round-up for ARF / 5-a-Day is here!