Rhapsodic Variations on a Theme of Tabouli

Tabouli. Just saying it makes me want to sing–Ta-BOOL-ool-ool-li.

This summer, I’ve been going rhapsodic on a theme of Tabouli. This dish feeds my creative need to compose–to augment, ornament, substitute and transpose.

Beat-the-heat bonus: you can make it in the morning while the kitchen is cool and serve it later (that evening or the next day) right from the refrigerator.

Bonus-Bonus: you can use up whatever you have on hand.

Hat-trick Bonus: it’s simple to make.

To create your own Rhapsodic Variation on a Theme of Tabouli you’ll need–

1 cup each of

• a grain: choose from bulgar wheat; couscous (or any itty-bitty pasta): quinoa; or rice (white or brown)
• boiling water
• chopped herb(s): parsley, cilantro, basil, whatever you like (if you have less than a cup, that’s okay);

about 1/4 cup each of

• olive oil
• freshly-squeezed citrus juice: lime, lemon, grapefruit, blood orange (it must be fresh!)
• chopped tomato (fresh is best, but you can used canned)

a small clove of garlic, minced + salt & pepper to taste,

and optionally, up to 1 cup of whimsical add-ins

• chopped, sliced, or grated raw vegetables, any assortment: onions, sweet peppers, summer squash, radishes, scallions, celery, carrots, cucumbers
• cooked beans: garbanzo, pinto, black, edamame
• chopped or grated fresh cheese (added at the very last minute): fresh mozzarella, queso fresco, feta, paneer
• chopped olives or hot peppers

Now compose it:

1. Cook the grain according to direction.
2. Stir in the chopped herbs, add most of the olive oil and citrus juice, stir and taste.
3. Add more of whatever your tongue says it needs — citrussy zing? salt? pepper?
4. Throw in your whimsy!!

Yum! This makes about 5 cups of salad (6-10 servings, depending on appetites and whether you serve it as a main course or a side).
You could eat it right away, but let it rest for a while in the refrigerator and it will taste even cooler.
Go ahead and feel all virtuous for being innovative: you made use of what had been hanging out in your fridge, which could have been (gasp!) wasted. 
Here are some Summer Salad ideas for you to riff on:

• Traditional Lebanese: bulgar wheat, parsley, lemon and cucumber.
• Mediterranean: couscous, Italian parsley with a touch of thyme, orange, onions, peppers, summer squash and garbanzo beans
• Tex Mex:  bulgar wheat, cilantro, lime, onions, sweet and hot peppers and queso fresco
• Asian: jasmine rice, cilantro and thai basil, lime mixed with a sprinkle of soy sauce, cucumbers and radishes
• Indian: brown basmati, cilantro and chopped spinach,lemon mixed with your favorite curry powder, onions, carrots and paneer
• Latin American: quinoa, parsley, lime, mixed bell peppers and chopped, fresh or canned pineapple (you might want to omit the garlic and add some chopped scallions)
• Italian: cooked acini de pepe pasta, basil and a dash of rosemary, lemon, roasted red pepper, fresh mozzarella and toasted pine nuts

Sing this little ditty with me, my friends: The Possibilities are Endless!
And for inspiration, play this while you compose your masterpiece:

Which variation could you love?