Bulgur Tabouleh Salad by Mom De Cuisine
A few weeks ago met a friend for coffee-a friend I made in Bahrain. We laughed for hours about the things people don’t understand when you live in a country that is so drastically different from your own. Things that even our friends in Spain weren’t interested in because they couldn’t relate to them. We chatted about schools and activities for our kids, how to do simple things like pay utilities, and other daily routines….but in various counties, cities, places. We move to different places and may eat different food, speak a different language but there are still so many common threads.
But I think that’s what I’ve come to love so much about living as an expat. I’m nostalgic for my home country in America where everything is comfortable and familiar, I miss Bahrain’s food and lifestyle, and I am enjoying being constantly out of my comfort zone anytime I’m in public in Spain. Because when I bring all of that together, the old and the new, the foreign and the familiar, the expatriate and the habitant, I realize how great the adventure of life is.
Simple Bulgur Tabouleh Recipe
Prep time 5 minutes
Cook time 2 minutes
Total time 7 minutes
Dietary Vegan, Vegetarian
Meal type Appetizer, Condiment, Salad, Side Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Easter, Formal Party
- 1/3 cup Extra Virgin Olive Oil
- 2 cups Hydrated Bulgur Wheat (hydrate according to package directions)
- 1/2 cup Fresh Lemon Juice (divided)
- 1 cup Fresh Tomatoes (peeled, diced and seeds removed)
- 1/2 cup Fresh Cucumber (peeled, diced, and seeds removed)
- 1/2 cup Fresh Parsley (chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 3 tablespoons Fresh Mint (chopped)
Mix the hydrated bulgur with lemon juice. Refrigerate for one hour.
Mix the remaining ingredients into the lemon juice and bulgur mixture. Refrigerate at least one hour more, but up to three hours.
Serve chilled or at room temperature.