Tabbouleh
Don’t let the bulgur’s presence fool you – traditional Lebanese tabbouleh isn’t so much a grain salad as it is an herb salad with grains. The parsley and mint are the real star ingredients, making the salad pungent, fragrant, and intensely refreshing.
Make it up to 3 days in advance, and serve it chilled or at room temperature.
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Recipe source/Photo Credits
Goes Great with
Step by Step
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Cooking bulgur
Course bulgur:
Bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender.
Drain any excess water, then fluff with a fork. Measure 2/3 cup cooked bulgur for the salad, and save the rest for another use.
Allow the bulgur to cool to room temperature before adding to the salad.Fine Bulgur:
To prepare fine bulgur, place it in a bowl and cover with 1/2 inch of water. Soak for 20 minutes, or until tender. Drain. -
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. -
Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine. - Season to taste and chill until ready to serve.
Notes:
To make this tabbouleh recipe, you’ll start by chopping the herbs.
Yes, I know. There are a LOT of herbs in this recipe.
However, I still recommend that you use a sharp knife to chop them by hand instead of reaching for a food processor. The food processor can bruise them, giving them a soggy texture instead of a light one.
To play with flavors consider switching red onion out for the scallions or add a touch of smooth surprising flavor by dicing and adding avacodo.
Serve in a pita as a sandwich with or without chicken or gyro meat.
