Tabbouleh
Ingredients
1⁄2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling water
2 cups fresh parsley, finely chopped (preferably flat leaf)
1⁄2 cup fresh mint, finely chopped
1 pound tomatoes, cut into small pieces
1⁄2 cucumber, peeled, cored, and cut into small pieces
3 tablespoons fresh lemon juice
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
1. Stir together bulgur and 1 tablespoon oil in large bowl. Pour in boiling water, stir, and cover tightly. Let stand 15 minutes. Drain bulgur in sieve, pressing with spatula to remove excess liquid, then return to bowl.
2. Toss with remaining 2 tablespoons oil and other ingredients.
Comments
This recipe is from epicurious.com. My mom suggested that we make Tabbouleh because it’s something she loves. I’d never had it before, but was willing to try, so I tracked down this recipe. It’s great! Flat leaf parsley works better than the curly stuff, but if you can’t find the flat stuff, the curly will still work. It’s a lot of chopping, but comes together easily enough. It’s even better the second day when all of the flavors have had time to meld more.
If you can’t find bulgur at your store, try looking for tabbouleh mix and just remove whatever seasoning packet it comes with. I have to get bulgur at my local health food store because it’s not available in any form at my normal groceries.
Shown here with Chicken Shawarma, pita bread, Tomato Relish, and Tahini Sauce.
Internet - Epicurious