This is from a class I took in NC at A Southern Season gourmet cooking store with Shellie Kark. The class was all about cooking without heating up your kitchen too much. I loved this idea for FCA, because she suggested that you make the bulgur salad, and set it out with bowls of toppings and the lettuce wrappers, and then let the guests fill and wrap their own. It’s basically a tabouli, but the dressing gives it a unique taste that “pulls its own weight” in the meal, as Shellie says.
2 cups fine bulgur wheat
2 cups boiling water
1 cup chopped tomatoes
1 cup chopped cucumber
1 tablespoon pomegranate molasses OR balsamic glaze
2 tablespoons lemon juice
1 tablespoon honey
¾ cup EVOO
salt and pepper
3 scallions, chopped fine
1/3 cup chopped mint
½ cup feta cheese
salt and pepper
1 large head butter lettuce, leaves separated, washed, dried & chilled
Place chopped tomatoes and cucumbers in a sieve and set aside to drain off excess liquid.
Place bulgur in a medium metal bowl, lightly coat grains with olive oil, season with salt and pepper and stir in boiling water. Cover (I use a large ceramic dinner plate) and set aside for 15 – 20 minutes.
Make vinaigrette: in a small bowl whisk together pomegranate molasses/balsamic glaze, lemon juice, and honey. Slowly whisk in olive oil. Season with S & P and set aside.
Gently combine drained tomatoes & cucumber with scallions, mint & feta in a large bowl. Season with S & P and drizzle with some of the vinaigrette; stir to combine. Stir in bulgur, adding more vinaigrette as needed, keeping the mixture somewhat dry. Serve as suggested above.
PRINTABLE BULGUR LETTUCE WRAPS