I am a huge fan of the middle eastern parsley and bulghur salad known as tabbouleh (that my brother no-so-affectionately refers to as "mowed grass"). There's just one problem: I hate tomatoes and tabbouleh is always rife with them. So I decided to make my own - omitting the tomatoes. The problem with omitting the tomatoes though, is that it lacked a punch of color. So I replaced the green onions for red onions. The results were delicious and this will be the recipe I always use to make tabbouleh from now on:
Beth's Tomato-less Tabbouleh - adapted from Nigella Lawson's How to Eat
1 cup medium bulghur
Juice of 2 lemons
1/2 cup EVOO
1 cup parsley
1/4 cup mint
1/2 cup minced red onions
Salt and pepper to taste
1. Put the bulghur in a bowl, cover with boiling water and leave to soak for 30 minutes. Drain.
2. Put bulghur in a serving dish and pour over lemon juice, olive oil, salt, and pepper.
3. Meanwhile, finely chop the parsley and mint.
4. Throw herbs into the dressed bulghur and stir in minced red onions. Toss and add more salt, lemon juice, and/or oil if needed.