Tabbouleh
The first time a family member tasted Tabbouleh they looked at the forkful and commented dubiously, “it’s so…. green.” Yes, it is! Of Levantine origin, Tabbouleh is delicious and surprisingly satisfying. It’s a wonderful side dish but we like to make Tabbouleh a main course by presenting it with pita bread (or chips) and hummus. That’s a flavor harmony that works every time!
Notes and Tips:
- Chop the vegetable ingredients (cucumber and tomato) into small pieces. I like to use a Chop Wizard or similar product so the pieces are uniform.
- Slice the onion very thin and chop the parsley and mint finely. Some recipes say that the parsley should be so fine that you cannot distinguish the leaves.
- Be sure to use very hot/boiling water to soak the wheat so every kernel will expand to the nutty texture that you want for Tabbouleh.
- Use your best olive oil to compliment this salad; you will be glad you did.
- I think Tabbouleh tastes best the next day, when all of the flavors have had a chance to mingle.
Tabbouleh is so easy to stir together, once you get the ingredients chopped, it's about done!
Get some Pita bread and hummus for a delicious, healthy vegetarian meal.
- 1/2 cup Bulgur Wheat
- 3/4 cup Boiling Water
- 1/3 cup Fresh Lemon Juice
- 3/4 cup Fresh Mint (finely chopped)
- 1 1/2 cup Parsley (finely chopped)
- 4 each Roma Tomatoes (chopped small)
- 1 each English Cucumber (chopped small)
- 3 each Green Onions (sliced thin)
- 1/3 cup Extra Virgin Olive Oil
- Salt to taste
Place Bulgur Wheat in a small heat-proof bowl. Pour the boiling water over the bulgur, then pour in the lemon juice.
Cover tightly with a lid or plastic wrap and let soak for at least one hour.
Mix all other ingredients in a large bowl.
Add bulgur wheat and stir to mix well.
Cover and chill for at least ½ hour before serving.