Monday, Monday. This past weekend we actually got Friday off which was a big surprise. Thursday we had a Dragon Boat race in which of course our cardboard and tape boats sunk. It was a funny event. Afterword, the CO (that’s Commanding Officer if you’re like me and still haven’t seen A Few Good Men) gave us Friday off! So I had plenty of time to work on blogging over the weekend. The weather was horrible and we were stuck inside for the most part.
I made this tabbouleh and am currently in love with bulgur. More bulgur recipes coming soon! If you haven’t tried it I imagine it’s pretty easy to find back in the states if you go to a good grocery store as we have it at the cough cough Commissary. Summer squash has not been my usual favorite. I can think of many episodes of college dining hall experiences when I was looking to find healthy options and the vegetable of choice was grilled summer squash, soggy and dripping in oil. Not especially healthy or edible at that point to me.
To be honest, I’ve avoided summer squash much of my life. It just never impressed me much. But I saw it at the farmer’s market this past weekend in the spot where my beets used to be but are now out of season and have disappeared. They were such a pop of yellow, so pretty. They made me think. There must be a better purpose. So a bought a few, brought them home and started to think some more. Then I pulled the bulgur I had just purchased out of another bag. Tabbouleh. This was a good thought friends.
Tabbouleh is healthy and delicious without the summer squash but I thought it was better with the addition. It’s a little more savory and summery. The trick: get rid of the nasty middle where those seeds just cause unnecessary soggy disasters to happen. So scrape away with your spoon. It’s for the best. I changed my own mind and if you’re like me and how I felt about summer squash, I hope I can change yours.
- 1½ cups bulgur
- 4 cups summer squash, seeded and chopped to ¼ inch chunks (about 3 summer squash)
- 1 teaspoon salt, plus more to taste
- 4 medium tomatoes seeded, dried and diced
- 3 ½ Tablespoons olive oil, divided
- 2 ½ cups parsley, finely minced
- ½ cup mint, finely chopped
- 1 cup green onions, finely sliced
- black pepper to taste
- ½ teaspoon cumin seed, ground
- crumbled feta cheese (optional)
- In a medium to large saucepan, combine 1 ½ cups bulgur with 3 cups water. Bring to a boil and drop temperature to low. Cover and cook, stirring occasionally (make sure to stir the bottom of the pot) for about 10 minutes, until water has absorbed. Fluff with fork. Allow to cool.
- In a large skillet, over medium heat, add 2 ½ Tablespoons (save 1 T for later) olive oil. When the oil is shimmering, add summer squash and 1 teaspoon salt. Cook for 5-10 minutes until squash is tender but not mushy. Transfer to another bowl and allow to cool.
- When squash and bulgur are cooled, mix. Add diced tomatoes, parsley, mint, green onions, cumin, lemon juice, remaining 1 Tablespoon olive oil. Stir to combine well. Season with salt and pepper to taste. Top with a little crumbled feta if desired.