I feel very comfortable cooking most cuisines but middle eastern food has never been one of my favourite foods to eat or cook. But when I first tasted a new version of tabbouleh, filled with fresh Canadian corn, I knew I would be revisiting middle eastern cuisine all summer long.
The tart lemon and sweet corn are a perfect match in this dish. And the roasted baby tomatoes and salty feta cheese don't hurt either. I like to eat a big bowl of this tabbouleh with nothing else, but I know it would be great served as a side dish with something grilled too.
Corn and Tomato Tabbouleh - serves 2-4 for a main dish or 4-8 as a side dish
1 cup of uncooked bulgur
4 cobs of corn, husked
1 pint of cherry or grape tomatoes
1 cup of fresh herbs, I used a mix of mint and parsley
3/4 cup of feta cheese, crumbed or cubed
3 tablespoons oil
Juice and zest from one lemon
Salt, to taste
1. Preheat oven to 400 degrees.
2. Toss tomatoes with a few teaspoons of the oil and lay in an even layer on a baking sheet. Bake until they start to burst.
3. While the tomatoes are cooking, steam the corn in a large pot and cook the bulgur. To cook the bulgur, combine the bulgur and two cups of water in a large pot. Bring the water to a boil. remove the pot from the heat, and let the bulgur sit for about 20 minutes to absorb all theatre and cook.
4. Next, whisk together the remaining oil, lemon juice and zest, and herbs. Toss this depressing with the bulgur and corn. Add the tomatoes and feta and lightly toss again. Season to taste with salt, if desired.
5. Eat alone for a light supper or serve as a side dish for anything grilled.