Maybe spending eight years in New Mexico has caught up with me. Or maybe the influence of the 100+ degree weather has overridden my usual sense of taste.
Suddenly, I’m craving cilantro!
Not that there’s anything wrong with cilantro. I wouldn’t say I dislike it. I just don’t choose it for my menus. Ever.
Until now! I have been creating dish after dish with cilantro and absolutely loving the fresh, bright, green refreshing spark it adds as a garnish to pinto beans, in couscous salad, in pico de gallo and again today in tabbouleh salad.
The result? Lovely tabbouleh salad with plenty of veggies, chlorophyll from the greens, and a delightful sweet and sour dressing. And no cooking needed on this toasty hot New Mexican day.
Tabbouleh Salad (serves eight)
1 1/2 cups bulgur wheat and boiling water
Put the bulgur in a bowl and pour enough boiling water over it to cover 1/2 inch above the bulger. Let it sit until all the water is absorbed, about 20 minutes. Let the bulgur cool and fluff it with a fork.
Add diced veggies to the bulgur. Typically recipes have onions, cucumbers, tomatoes and parsley with a lemon and oil dressing. But don’t feel restricted! Choose whatever you want to use.
On this particular day I needed to use up what was in my refrigerator. I diced one large cucumber, half a red onion, one yellow squash, one bunch of parsely and yes, one bunch of cilantro.
Tip: Wash the parsley and cilantro and spin them in the salad spinner to get them dry. Remove the thicker stems and don’t worry about the small tender stems then gently chop them up.
Dress with a citrus dressing. Instead of the standard lemon and oil, I used tahini, white wine vinegar, a teaspoon of tart cherry concentrate, juice of an orange, salt and one clove of crushed garlic.