Saturday, November 19, 2011


serves four

8 ounces bulgur
Juice and zest of 1 lemon
Salt and black pepper
1/2 teaspoon sugar
1 tablespoon chopped marjoram
5 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped
1/2 small onion, finely chopped
1 large clove garlic, crushed
2 tablespoons chopped mint
1/4 cup chopped parsley
6 slices thick-cut bacon, chopped
2 ounces kalamata olives, chopped

In a mixing bowl, cover bulgur with water. Soak for 30 minutes, then drain well. Make the dressing by combining lemon juice, salt, pepper, sugar, and marjoram in a bowl. Whisk while you slowly pour in the olive oil. Add tomatoes, onion, garlic, mint, and parsley. Toss with bulgur, and cover. Marinate in refrigerator for 1 hour. Cook bacon until crisp. Drain on paper towels, then chop. Combine with chopped olives and lemon zest. Serve tabouli on a platter with bacon and olive mixture surrounding it. If desired, serve with pita bread for dipping.

bacon recipe courtesy of: ChefTony of California, for Man Tested Recipes, November 16 2010

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