Perfect as a side to the Yoghurt Marinated Chicken or a hit at any BBQ, this is a version of tabbouleh with less parsley, more garlic and with a dressing that takes it a long way from the real thing. Really, you are aiming to build flavour directly into the bulgur wheat. The success is in its simplicity.
This salad started life as a light lunch that my friend picked up from her German host mother during a school exchange. I have somehow managed to adapt it and make it less healthy by removing the rest of the vegetables that were in there…. tomato, carrot, cucumber… anything that will add liquid to the finished dish. Perhaps not ideal. But it does indeed work as a simplified version!
1 C Bulgur Wheat
1 vegetable stock cube
Water from the tap
1 large clove garlic (or 2 small ones)
1 large bunch / full packet of parsley, very finely chopped (curly or flat leaf) – equates to about 1/2 cup chopped parsley
For the dressing
Olive oil, 1/4 cup
Balsamic Vinegar, 1 tablespoon
Endoferm, 1/2 tsp (a seasoning you can buy in Germany or on Amazon, if you cannot find it just use a small pinch of regular curry powder)
Salt, 1/2 tsp
The most important thing to remember here is the ratio of ingredients, just in case the quantities specified above are not perfect! Once you are done, there should be plenty of finely chopped parsley and crumbled feta visible alongside the bulgur wheat and you should definitely be able to taste the garlic. You’ll also notice a delicious savoury background from the stock cube and dressing. It should not be oily or have excess liquid, everything should absorb into the dish.
To get started, the bulgur wheat goes into a pot with a vegetable stock cube that you have crumbled up. Cover with plenty of water. Bring to a rapid boil, turn the element down slightly to a more gentle boil and cook the bulgur wheat until it is soft, around 15 – 20 minutes. Taste a little bit and if it is still hard, continue to cook. Make sure that the water does not boil away, if it is getting low you may need to top it up with boiling water from the kettle. Once the bulgur wheat is done, drain everything through a sieve with cold running water and set aside to cool. Crush a large clove of garlic into the drained bulgur wheat and take a fork and fluff the mix together. If you can, use a garlic crusher here because it is the best way to get the garlic as fine as it can be. If you do not have one, make sure that the garlic is chopped as finely as possible or grate the garlic in using a very fine grater.
Finely chop the parsley. I prefer to use curly parsley for this as I think it has more flavour but flat leaf parsley is just as effective. Tip the chopped parsley into the bulgur wheat.
Not make the dressing. In a bowl, stir together the olive oil, balsamic vinegar, endoferm (if you have it, otherwise use a very small pinch of curry powder), salt and pepper.
Take the feta and crumble it finely over the bulgur wheat. Tip the dressing over and stir everything together, so the feta is evenly distributed through the salad. This is now ready to serve.