Tabbouleh Salad

Submitted by: CATHY SALTER

In 1988 I traveled to Africa - an ancient continent filled with wonder. While visiting my sister Molly, her husband Jim and 5-yr. old son Christopher in Nairobi, Kenya, I visited a large open-air downtown market. It was filled with gorgeous handwoven baskets, fabrics, and all sorts of delicious fruits and vegetables. I kept a journal with little sketches and drawings that Christopher (5) and I drew on the pages. I also tucked in a picture postcard of Old Nairobi circa late 1890s and recently found it in my old Kenya travel notebook. On the back was a recipe for my sister’s Tabbouleh Salad. It is as delicious today made in my new galley kitchen in Nevada City, CA as it was when Molly made it 33 years ago in her Nairobi kitchen.

TABBOULEH SALAD

Ingredients:

• 1 cups bulgur

• 2 cups boiling water

• 2 tomatoes finely chopped

• 1/3 cup green onions

• 3 tablespoons fresh mint or 2 teaspoons dry mint

• 1/2 cup parsley (freshly chopped)

• 1/3 cup olive oil

• 1/3 cup lemon juice

• 1 teaspoon salt

• 1 teaspoon pepper

Instructions:

1. Remove 2 cups boiling water from heat.

2. Add one cup of bulgur.

3. Cover pan and soak bulgur in the water for one hour.

4. Drain well.

5. Combine all remaining ingredients.

6. Chill 2 hours.

Serve alone or on a bed of romaine lettuce leaves.

(Also delicious with slices of avocado, cucumbers, chickpeas, and red pepper)