Serve with corn bread. This is a serious suggestion; something about corn bread compliments this salad better than any other bread.

The recipe is adapted from Mid East Tabouli. The dressing¬†proved to be the key to the success or failure of the recipe. “Too sour” was Stevie’s critique of Tabouli dressing (olive oil and lemon juice). When I reduced the amount of lemon juice I heard, “tastes like plain oil.” Introducing brown mustard gave it the dressing taste again, without becoming “sour.”

  • 2 1/2 pounds green beans, cut into 3/4 inch pieces
  • 1/2 cup bulgar wheat (can substitute couscous for bulgar, cooking method is the same)
  • 1 tomato, chopped
  • 1/4 cup chopped parsley (optional)
  • 1/2 cup chickpeas (optional)
  • 1/3 cup olive oil
  • 1 garlic clove, crushed
  • 1 Tablespoon lemon juice
  • 1 1/2 tsp brown mustard (we like Dijon)
  • salt & pepper

Soak the bulgar wheat in hot water until the water is absorbed, about 30 minutes. Drain any excess water.
Wash, slice and salt the beans.
Steam or boil the beans.
Stir the prepared bulgar, vegetables, and dressing together in a medium bowl.
Serve at room temperature.

*In August, corn is plentiful and fabulous. I’ll replace the green beans with parboiled sweet corn and diced green pepper. Also try- Tomatoes & Basil: like bruschetta without the bread.

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