Tabbouleh and making bulgur

This morning I finally turned my chopped parsley into tabbouleh 👏 I unfortunately didn't have any tomatoes but at this point that wasn't going to stop me (as you can see, they ran away – tomato picture taken from Twitter).

Tabbouleh is so, so easy. A salad of parsley and bulgur with the most basic dressing of lemon juice and oil (I like equal amounts of each) . Beyond that, add cucumbers, tomatoes and mint if you'd like 👍

So just a moment on bulgur because it deserves its moment on the light ☀️, outside of the shadow of rice, couscous and quinoa.

Bulgur is DURUM WHEAT BERRIES 🌾 that have been cracked and then partially boiled (parboiled). 👍Freekeh and cracked wheat are slight variants, but we won't get confusing here 😁

It can be cracked into various sizes: coarse, medium or fine.

For medium bulgur which is the most common, boil 2 cups of water 2️⃣🌊 for every 1 cup of bulgur 1️⃣🌾. Take the water off the heat, put the bulgur in, and let it sit 🧘 covered ☂️ for 15 minutes and it's done! Very similar to couscous which we will cover another time.

That's the basics of bulgur and tabbouleh!

Thank you for taking the time to read. I hope you have a cracking good day. You are fantastic 🙏😁♥️