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Tabouli
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 6 |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
Introduction
Also spelled “tabbouleh,” this Middle Eastern classic makes a good summer lunch or side salad.
Ingredients
| 3 | cups water | |
| ¾ | tsp. salt | |
| 1½ | cups raw bulgur wheat | |
| 2 | tomatoes, chopped (or a cup of cherry tomatoes, cut in half) | |
| 1 | cucumber, peeled, seeded, and diced (optional) | |
| 3 | Tbsp. extra-virgin olive oil | |
| 2 | garlic cloves, minced | |
| 2 | Tbsp. green onions, chopped | |
| 2 | tsp. fresh mint leaves, chopped | |
| 1 | bunch Italian parsley, leaves chopped | |
| ~ | Juice of 2 to 3 lemons | |
| ~ | Salt and freshly ground black pepper |
Steps
- Bring water and salt to a boil, then add bulgur. Return to a boil, then remove pot from heat; cover pot with first a towel, then a lid. Set aside for 15 minutes to steam. Drain excess water from bulgur, then chill.
- In a large bowl, mix together the tomatoes, cucumber (if using), olive oil, garlic, green onions, mint, and parsley. Stir in the chilled bulgur and season to taste with salt, pepper, and lemon juice.
Notes
You can substitute an equal amount of quinoa for the bulgur.
This content is from the Culinate Kitchen collection.
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1. by Joanne McGahagan on Apr 14, 2009 at 6:02 AM PDT
You can eliminate cooking the bulgar in this recipe. The recipe from my mother is to rinse the bulgar in cold water, squeeze well, and then place it in the bowl with the parsley. Add green onions, minced (about 1/2 a bunch), a handful of chopped mint, and chopped tomatoes. I know that there is room for variation in the amount of bulgar to parsley, but my mother and grandmothers always used about 1/8 to 1/4 cup of bulgar to two bunches of parsley. For the dressing, if you add a little alspice and cinnamon, you get a really good flavor. Dress the salad about an hour before you eat it, and the dressing will help soften the bulgar, and it will be very tasty.
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