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Tabbouleh

What you need: 

2 1/2 bunches of parsley, evenly minced
5 tennisball size tomatoes, chopped in 1/2 inch squares
5 green onions, sliced thin (more or less to taste)
1 handful of fresh mint, finely chopped
1/4 quarter cup of bulgur wheat, pre soaked
strained juice from 2 good sized lemons
1/4 cup organic virgin olive oil
dash of salt (to taste)
dash of pepper (to taste)

What you do: 

Combine parsley, tomatoes, onions, and mint in a large wodden bowl. Cover and chill in fridge for 1 hour.
Soak bulger wheat in aprox. 2/3 cup of boiling water for 45 minutes to 1 hour, or until fluffy.
Combine salad, wheat, lemon juice, oil, and salt and pepper to taste.
Serve on a bed of fresh romain lettuce garnishe'd with cucumbers.

Preparation Time: 
1 1/2 hours
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Just a question: Why do you soak the bulgur in water instead of cooking it on the stove like other grains? I haven't had much experience with bulgur, but was planning on cooking it just like I would cook rice.

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I'v heard that there are actually several kinds of Tabbouleh, depending on the country you're in. Apparently Lebanese Tabbouleh constists mainly of parsley.... in other places the amount of CousCous is much higher.

Personally I prefer the more couscous - less parsley kind.

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Just like my lebanese mother-in-law would make, it is tabbouleh, to add more than 1/4 of bulghur would make it more like a bulghur salad, the nutrition is in the parsley, it is loaded with c and iron, etc. You are better getting your whole grains from brown rice, amaranth, quinoh, than from wheat that contains gluten and can be dificult to digest esp. for those with gluten intolerances.
I am so pleased to see a traditional receipe rather than what they sell in the  carry out tubs in the supermarket!

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