Perfect for picnics or in wraps and pitas, tabouli is a nutritious, fresh-tasting salad. This method steams the onions, bringing out their sweetness and softening their crunch. The lemony-tart leaves of French sorrel, if you have it, are a terrific addition; a sprinkling of feta cheese and black olives makes a main course.
2 cups water
1/2 cup chopped onion
1 clove garlic, minced
1 cup bulgur wheat (medium or fine)
1/2 large cucumber, peeled and diced
1 large tomato, diced
1/2 cup parsley, minced
1/2 cup mint, minced
4 tablespoons olive oil
4 tablespoons lemon juice, (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Bring the water to a boil in a medium saucepan with a tight-fitting lid. Add the onion, garlic and bulgur, and stir. Remove from the heat, cover and set aside for 20 minutes. In a large bowl, gently mix the cucumber, tomato, parsley and mint. In a small bowl, stir together the lemon juice, olive oil, salt and pepper; pour the dressing over the cucumber-tomato mixture and toss. Fluff the bulgur mixture with a fork and gently mix it with the other ingredients. Serve chilled or at room temperature.