Cooking with Bulgar

By Jennifer Cote, Chef at The New Deli, Pinole, CA–

Need a refreshing side dish to fill out a meal? Consider Tabbouleh, a great whole grain alternative to the typical pasta salads often served. Also, cucumber and spearmint tend to cool the body, no doubt part of this recipe’s popularity in the arid Middle Eastern countries where it originated.

Tabbouleh might get confused with its cousin, “couscous”, although they’re distinctly different. Couscous was originally made using millet, a round little golden grain (also found in bird seed). Somewhere along the line, durum wheat grain replaced the millet; getting ground into flour, dampened and rolled into tiny little balls; it cooked up into a newer-style “couscous”. Even ancient cooks probably found the quick-cooking little pasta balls to be a handy convenience food; millet does take longer to cook.

Tabbouleh seems the best of both worlds—it’s a whole grain, but can be quickly prepared. Back in the eighties, we made it fairly often for our deli customers. But I found it slightly annoying that the bulgar had to soak in water for twenty minutes, then drain for another twenty; too much fussing on busy deli days. So I was thrilled to discover that I could simply pour a measured amount of boiling water over the grain, just letting it sit a few moments before finishing the recipe.

I predict we’ll have a few batches of Tabbouleh on hand for any upcoming warm, Indian summer days. So good!

Tabbouleh Salad

Add more or less of various ingredients to suit personal tastes. Increase the recipe for larger crowds! Serves 4-6.

Ingredients:
• 1 1/4 c. bulgar wheat
• 1 c. boiling water
• 1 small cucumber, peeled, seeded, and diced
• 2 tomatoes, seeded and diced
• 1/4 c. chopped parsley
• 1/4 c. chopped spearmint
• 2-3 single green onions, chopped fine
• 1/4 c. olive oil (virgin, if available)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. lemon juice

Bring water to a boil, then pour it over bulgar in a metal bowl; let it sit until cooled (20 minutes or so): > 1 1/4 c. bulgar > 1 c. boiling water

Prep the veggies: Peel cucumber, cut it in half the long way, running finger down the middle to remove seeds. Cut tomatoes in quarters, removing seeds/pulp (reserve for a sauce or soup?). Chop the herbs and dice the green onion. Use > 1 small cucumber > 2 tomatoes > 1/4 c. parsley > 1/4 c. spearmint > 2-3 green onions

Add the prepped, chopped ingredients to the soaked, cooled bulgar. Toss with: > 1/4 c. olive oil

Add the lemon juice, salt and pepper, toss again: > 1/4 c. lemon juice > 1/2 tsp. salt > 1/4 tsp. pepper

Serve with grilled meats or vegetarian main dishes. Note: A large portion even serves well as a healthy, whole-foods lunch!

Jennifer Cote and husband Tom established The New Deli back in 1985, raising two kids in the process. Growing their business led to discoveries on how to cook healthy food quickly and efficiently; Jennifer has also published a cookbook/devotional entitled “From the Land of Milk and Honey”.

Find recipes and learn about Jen’s shortcuts and cooking with whole foods at http://thenewdeli.com/.