bulgur salad

bulgur salad
Originally uploaded by kattebelletje.

From Claudia Roden's Arabesque, which I bought last week. It looked very appetizing in the book, and bulgur is such an easy staple; you just pour water over it an leave it to stand for 20 minutes or so until done. I make it often in summer with tomatoes and cucumber dice and herbs to make a tabouleh salad. Here, from Claudia's recipe: take 200 grams of bulgur and pour 125 mls of water over it, leave until grain is tender. I used the darker variety, which didn't turn out as soft as I hoped, it still had a little bit too much crunch to it. Then, add a tablespoon of tomato paste, 4 diced tomatoes, juice of 1,5 lemons; a splosh of olive oil, 1 green chili pepper, chopped finely, 5 spring onions, and parsley and mint; and salt and pepper to taste. Spoon the mixture in all in Little Gem lettuce to serve. It really looks appetizing; pretty lemony! but a nice starter for a summer meal. It will keep for hours without becoming soggy - the tastes will mingle, which is a good thing.... I made the courgette fritters, too, they tasted excellent!