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!
(Makes about 3-4 cups)
- 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
- 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.