Tabbouleh

This classic summer salad is so much better with extra coarse bulgur. A trick I learned from Ali at Alexandra’s Kitchen. The bulgur wheat is easy to find. I bought mine at Whole Foods—you can also order it online. The difference is noticeably fresher, healthier and just all around yummy. Another plus is no need to turn on the oven or use the stovetop, this is a no-cooking recipe!

Adapted from Alexandra’s Kitchen

• 1 cup extra coarse bulgur wheat

• 4 scallions chopped

• 2 cups cherry tomatoes halved

• 1 cup of peeled and seeded diced cucumber (bite sized)

• ½ cup finely chopped red onion

• ½ cup each of finely chopped cilantro, mint, and flat leaf parsley

• 1 teaspoon kosher salt

• ¼ olive oil

• Juice from ½ an orange (about 1/8 cup)

• 1 lime juiced

Cover bulgur with about one inch of cold water, cover with a plate and let sit for about 2 hours. If all the water is soaked up by the wheat taste to see that it is chewy but not hard. If still more chewy than you would like, add a bit more water and let it sit for another 30 minutes. Drain.

Combine the vegetables in a large bowl along with the chopped herbs. Next add the drained bulgur and toss. Juice the orange and the lime. Add the dressing along with salt. Taste and adjust seasoning if necessary.