Tabouleh is a Mediterranean salad made with fresh herbs, tomatoes, lemon juice and Bulgur wheat. It’s a traditional side dish in Lebanese cooking and it makes a perfect partner for hummus and pita. Lebanese recipes don’t use a lot of the bulgur wheat, so I didn’t really make it in the most traditional way as I wanted a more hearty side dish. If you want to make it more traditional, just use half of the bulgur wheat and think of it more as a garnish than as a main part of the salad. I loved the flavor of the fresh herbs, tomatoes, garlic and lemon juice all mixed together. It tasted great with the hummus, so I will definitely make these again sometime!
Tabouleh
(Makes about 3-4 cups)
Printable Version
Ingredients:
- 3 handfuls fresh parsley, chopped
- 1 handful mint, chopped
- I/2 medium red onion, finely diced
- 1 cup yellow and red grape tomatoes, halved
- 1 1/2 tsp salt
- 1/2 cup bulgur
- 6 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- pepper to taste
Directions:
- Soak bulgur wheat in cold water for 2 hours until soft. Drain the water and pat dry.
- Combine the wheat, parsley, mint, onion, and tomatoes in a bowl.
- Stir in the olive oil, lemon juice, salt and pepper.
Hi,
Being Lebanese and loving Tabbouleh, I’m sure this is not the right recipe for it.. To make tabbouleh you need: and they should be very thinly sliced
3 cups of chopped parsley,
2 chopped tomatoes,
1 medium or small white onion chopped,
2 green onions chopped,
2 sprigs of fresh mint chopped,
a pinch or 2 of all spice
salt and pepper all to taste..
Mix all these ingredients with 1 lemon juice where u put just 1 Tbsp. of fine burghul to soak or more to taste and 1/4 cup of Extra Virgin Olive Oil.
Serve with lettuce leaves or as a side dish.
Some people add a pinch of cumin but I prefer it without.
Bon Appetit
I said above that the recipe was not meant to be traditional, but my own take on it. I provided a suggestion for a more traditional way of making it in the post. thanks anyways for the tip!