I found another use for the over-abundance of cucumbers that came from our garden this summer -- tabbouleh! I'd never made tabbouleh this way before, and I love the way it turned out. Super fresh, simple and delicious. A great end-of-summer dish. Recipe as follows:
Prep time: 15 minutes
Cook time: 10 minutes
1/2 cup bulgur
1 cup boiling water
1 1/2 cups (about 2 bunches) flat-leaf parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 cucumber, peeled, seeded and cut into 1/4-inch pieces
1 large tomato, diced
1/4 red onion, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
3/4 teaspoons sea salt
1/4 teaspoons black pepper
1. Put bulgur, 1 tablespoon olive oil and boiling water in a bowl. Stir together and then cover the bowl with a plate. Let stand for at least 15 minutes. Drain the bulgur, pressing on the grain to remove any excess water.
2. Put bulgur in a large bowl, add chopped parsley and mint, diced cucumbers, onion, lemon juice, remaining olive oil, salt and pepper.
3. Serve, or cover and refrigerate for up to 3 days. The flavor will improve over time.