Tabbouleh Twist with Olives & Walnuts

This tabbouleh variation keeps the familiar parsley, mint, tomato, lemon, and cracked wheat base, then adds black olives and toasted walnuts for extra savoriness and texture.

The cracked wheat is soaked rather than simmered. Boiling water softens it in about ten minutes, leaving the cook free to prepare the herbs, vegetables, olives, and nuts separately.

Letting the finished salad sit briefly deepens the flavor because the wheat continues to absorb lemon, olive oil, and the juices released by the vegetables.

Ingredients

• 1 1/2 cups cracked wheat or bulgur wheat
• 3 cups boiling water
• 1/2 cup fresh parsley, chopped
• 1/3 cup green onions, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 cup tomatoes, diced
• 1/2 cup black olives, sliced
• 1/3 cup walnuts, toasted
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons lemon juice
• 1 clove garlic, minced

Method

Combine the cracked wheat and boiling water in a large bowl and set aside. Mix the remaining ingredients in a second bowl. When the cracked wheat has absorbed the water, about 10 minutes, add it to the other ingredients and toss well. Let the salad stand for a short while before serving if you want a stronger, more settled flavor. Makes 6 servings.