Tabbouleh is a refreshing and healthy salad that’s a staple in Middle Eastern cuisine. It’s known for its fresh herbs and light dressing. Here’s how to make it:
Ingredients:
- 1/2 cup bulgur wheat
- 3 cups fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 2 medium tomatoes, diced
- 1 small cucumber, diced (optional)
- 4 green onions, thinly sliced
- 1/4 cup lemon juice (about 2 lemons)
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Prepare the Bulgur:
- Rinse the bulgur in cold water and drain.
- Place the bulgur in a bowl and add enough boiling water to cover it by about 1/2 inch.
- Cover the bowl with a lid or plate and let it sit for about 30 minutes until the bulgur is tender and has absorbed the water.
- Drain any excess water and let it cool.
- Chop the Herbs and Vegetables:
- Finely chop the parsley and mint. The key to a good tabbouleh is finely chopping the herbs.
- Dice the tomatoes and cucumber, if using, and thinly slice the green onions.
- Mix the Salad:
- In a large bowl, combine the cooled bulgur, chopped herbs, tomatoes, cucumber, and green onions.
- Dress the Salad:
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill and Serve:
- For the best flavor, let the tabbouleh chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve as a side dish or as part of a mezze spread.
Notes:
- Parsley: Use flat-leaf (Italian) parsley for the best flavor.
- Bulgur: Make sure to use fine bulgur wheat. If you prefer a gluten-free option, you can substitute it with quinoa.
- Lemon Juice: Adjust the amount according to your taste. Some prefer it more or less tangy.
- Seasoning: Tabbouleh usually has a noticeable lemon and olive oil flavor, but you can adjust the seasoning to your preference.