Recipe: Summer Herb Tabbouleh
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Julie Cerny, farm education director and garden manager at The Sylvia Center, offers us recipes the teenagers are learning to make.
It has been hot. We’re all feeling it. Tabbouleh is a great recipe for hot days, requiring only minimal time near the stove while also employing the cooling effects of cucumbers and parsley. Add in some diced red onion to build on the bite of the green onions if you want more of a kick. Or, if you want to toss in more herbs, we suggest purple basil; both the flavor and color are complimentary.
Summer Herb Tabbouleh
Serves 4 to 6
2 cups bulgur wheat
4 cups water
2 garlic cloves, minced
2 tbs. lemon juice
1½ tbs. honey
Kosher salt and freshly ground pepper
¼ cup extra-virgin olive oil
¼ cup chives chopped
3 green onions, thinly sliced
¼ cup chopped fresh flat-leaf parsley leaves
¼ cup diced fresh tomatoes
¼ cup diced cucumbers
1. Add 2 cups bulgur to 4 cups cold water. Bring to a boil, then cover and simmer for 12—15 minutes or until tender. Drain off excess liquid. Makes 4 to 5 cups cooked bulgur.
2. In a small bowl, whisk together the lemon juice, honey and ½ tsp. salt until the honey and salt dissolve. Whisk in the olive oil. Add minced garlic.
3. Pour the oil mixture over the bulgur. Add the tomatoes, cucumbers, chives, green onions and parsley, and toss well. Season with pepper, then taste and adjust the seasoning with salt and pepper, and serve.