One of my favorite seasonal food/farming/recipe bloggers uses this tagline at the end of every recipe, “Use this recipe as a guide and adjust measurements and ingredients as necessary” -Andrea Bemis, dishingupthedirt.com
This phrase negates the entire recipe, but that is my point, there is no need to follow recipes like they are rules, they are suggestions. You can now feel free to stop following the rules.
Traditional tabbouleh is a parsley salad with bulgur wheat. Usually, it would contain tomatoes and cucumbers. In the Central Valley, it’s hard to grow both parsley and tomatoes at the same time. So, my alternative is to make the salad when I have parsley and add in the vegetables that grow at the same time, broccoli and carrots.
I have been making this at home, roasting the broccoli and carrots in the oven first, so I wrote the recipe with this step. But…you could easily add them in raw instead of cooking if you prefer. If you leave them raw, I will shred the carrots on the box grater.
Winter Tabbouleh Salad
2–3 carrots, sliced
2–3 cups chopped broccoli
2–3 tablespoons olive oil, divided
1 cup fine bulgur wheat
1 cup water
½ teaspoon salt
1 garlic clove, minced (optional)
Juice of 1 lemon
2 cups chopped parsley
¼ cup chopped fresh mint
Salt and pepper, to taste
Preheat the oven to 425 degrees. Toss the carrots and broccoli with salt, pepper and 1 tablespoon of oil. Lay the broccoli and carrot pieces in a single layer on a parchment lined sheet pan and roast in the oven for 15–20 minutes. Place the bulgur, water and salt in a sauce pan, bring to a boil, then turn off the heat and cover with a tight-fitting lid. Let the bulgur sit for 20–30 minutes and then fluff with a fork. Transfer the cooked vegetables and bulgur to a large bowl, and toss with the garlic, lemon juice, parsley, mint and remaining olive oil. Taste for salt and pepper and add more if desired. Let the salad sit for at least 30 minutes before eating if possible.
Julie Moreno is a chef and writer, now trying to get more people to cook their own food and understand where it comes from. She lives in the middle of California, where she’s learning to landscape with fruits and vegetables. Find her blog at The Wooden Cutting Board on Twitter @juliehouse and Facebook @thewoodencuttingboard