This is the other side we served with Moroccan Style Grilled Halibut with Grilled Veggies. It was the perfect compliment and is amazingly easy to fix.
As Baby Lady & I were preparing the Moroccan Style Grilled Halibut we were contemplating what to use as the final side. We needed some type of starch that would compliment the meal. As we were discussing it, I went out to the garden to harvest some parsley for use with the charmoula. While outside I stopped to admire the garden. The moderate climate we have experienced this Spring has done wonders for the plants. Here is my beautiful mint.
It was then I realized tabbouleh would be the perfect accompaniment for the Moroccan Style Grilled Fish and I could use my lovely fresh mint. Indeed, some people consider tabbouleh to be the ideal food of the Mediterranean diet. Although it originated in the mountains of Lebanon and Syria, it spread in favor throughout the Middle east and Mediterranean region. In fact, tabbouleh is widely popular in Middle Eastern cuisines and is a primary ingredient in kibbeh and tabbouleh. It is also used with falafels, among other dishes. In Turkey you will find a red tabbouleh (Kısır) made with tomato paste or sauce. Not surprisingly, it became immensely popular in the US, as well. Of course, once introduced to the US, it gets “americanized.” Nowadays you see tabbouleh used in a variety of settings from a simple salad, to a side dish like we did here, to a main entree with chicken, fish or other heartier ingredients. It really is pretty versatile and every kitchen should have at least one tabbouleh recipe. This is our basic recipe.
- 1 cup bulgur
- 2 cups water
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1 cup parsley, chopped
- 1 cup mint, chopped
- 1 cup red tomato, small dice
- 1 cup yellow tomato, small dice
- 1 English cucumber, seeded and diced, small dice
- 1 cup spring onion (both white and green), small dice
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
Add 1 cup bulgur to a vessel (I use a large measuring cup). Bring 2 cups of water to a boil and our over the bulgur. Cover and let it sit for 1 hour. Notice that this yields roughly 2-1/2 to 2-3/4 cups of cooked bulgur.
Add bulgur to a large bowl
Now add the cucumber
the yellow tomato
and the red tomato
the black pepper
and lemon juice
Finish with olive oil
Serve & enjoy.
NOTES: Depending upon your application you may want to vary the quantities. For instance, as a salad, you may want more mint and parsley with less bulgur. As a main course salad with meat, you may want to add a little minced garlic. It is very versatile and healthy, to boot. 🙂