Tabouli is a Middle Eastern rice-like salad “combining bulgur and fresh herbs in a lemony dressing.” It’s great for summer potlucks, or a light dinner. We may be in the middle of January, but think of summer as you’re mixing! Strive for using fresh mint here — it really boosts flavor and adds to the overall refreshing taste. I first tried this dish at a summer dinner party and devoured it. When Siela made it for a family gathering, my cousin (who generally prefers meat), ate almost half the bowl. I highly recommend this — it’s not your typical salad!

Ingredients:

1 cup uncooked medium-grain bulgur

1 cup fresh lemon juice (3 to 4 large lemons)

1 to 2 garlic cloves, to taste, crushed

Sea salt, to taste

Freshly ground pepper, to taste

½ teaspoon cumin

¼ cup olive oil

1 to 1½ cups cooked chickpeas (½ dried, or use canned)

3 cups chopped fresh parsley (from 3 large bunches)

½ cup chopped fresh mint

1 cup minced green onions, both white and green part

4 tomatoes, diced

Halved cherry tomatoes and cucumber slices for garnish

Optional: 1 small cucumber, peeled (if bitter of waxy) and diced

Don’t be intimidated by this extensive list, putting it all together is really simple.

Place the bulgur in a bowl and pour on water to cover. Let sit 20 minutes, until slightly soft. Squeeze out excess water. Combine the lemon juice, garlic, salt, pepper, cumin and olive oil and toss with the bulgur. Let sit 30 minutes, or until the bulgur is softened. Taste and correct seasonings. Combine the bulgur mixture with the chickpeas, parsley, mint, green onions, cucumber, and diced tomatoes. Enjoy!

*from “The Vegetarian Feast,” by Martha Rose Shulman