once upon a chef



                  For The Dressing – 2 tablespoons red wine vinegar – 2 tablespoons fresh lime juice, from 1-2 limes – 2 tablespoons honey – ¼ cup plus 2 tablespoons vegetable oil – 1 large garlic clove, roughly chopped – ¼ teaspoon dried oregano – ¾ teaspoon cumin – ¾ teaspoon salt – ¼ teaspoon black pepper – 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1½)

Tabbouleh is a Middle Eastern salad made from loads of fresh herbs, quick-cooking bulgur, and chopped vegetables in a lemon-and-olive oil dressing. Traditionally, the herbs constitute the bulk of the salad, but I prefer to swap the proportions to put the bulgur and vegetables front and center, making it a more of a grain salad than an herb salad. Tabbouleh is typically served as a mezze along with other small plates, such as tzatziki, falafel, hummus, or creamy whipped feta. It also makes a terrific and healthy side dish to Middle Eastern lamb kofta, chicken kabobs, or Greek-style lamb burgers.


In a small pot, bring the water and 1/2 teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat.


Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature.


While the bulgur soaks, chop all the vegetables and herbs.


In a large bowl, combine the oil, lemon juice, garlic, cumin, honey, pepper, and remaining 3/4 teaspoon salt.


Whisk to combine then add the cooled bulgur, the cucumber, tomatoes, mint, parsley, and scallions.


Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate the tabbouleh until ready to serve. It can be made up to 2 days ahead of time.