1 cup cracked bulgar wheat (↑よっし〜さんのレシピ中の”Bourgol(アラビア語でブルゴル: 麦を細かく砕いたもの。)”と一緒のものだと思います。)
1/2 teaspoon salt
1 large bunch Italian(Flat-leaf) parsley
5 green onions, cut into thirds
Handful of fresh mint leaves (optional)
2 tablespoons fresh lemon juice(from about 1 lemon), plus more to taste
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
1 small cucumber, diced
1/2 pint cherry tomatoes, halved
4-6 large pieces pita bread, halved and warmed
1/2-3/4 cup prepared hummus
1.Place the bulgur, salt and 11/2cups water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until al dente (アル デンテ), about 13 min. (or follow the package directions).
Immediately spread the cooked bulgur onto a backing sheet to cool.
2. Meanwhile, cut off the main parsley stems, then cut the remainder of the bunch (leaves and tender stems) into thirds. Combine the parsley with the green onions and the mint, if using, in a food proccessor and pulse until finely chopped.
3. In a large salad bowl, whisk together the 2 tablespoons lemon juice, olive oil, and salf and pepper to taste. Add the bulgur, parsley mixture, cucmber and tomatoes, and stir to combine. If needed, add salt, pepper and more lemon juice to taste.
4. Chill for few hours or overnight or "flash chill"(You can cool them down in a bout 20 min. by placing the bowl of tabboule or soup in the freezer, stirring frequently so the food at the edge of the bowl doesn't freeze.)
5. To serve, let diners help themselves, scooping tabbouleh into pita pockets and topping with hummus.