Ingredients:
2/3 cup bulgur wheat
1/2 cup fresh mint, chopped
1-1/2 cups fresh parsley, chopped
1 large tomato, diced
1 medium cucumber, peeled, seeded and diced
2/3 cup green onions, chopped
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
pinch of salt
Method:
Soak bulgur wheat in cold water for 2 hours (or as directed on package). Drain well, squeezing out any excess water.
Mix all ingredients together in large bowl. Cover and chill.
Serve tabouleh mounded on a bed of lettuce, accompanied by extra lettuce leaves, lemon wedges and warm pita bread.
Photo Attribution: http://commons.wikimedia.org/wiki/File:Tabouleh_1.JPG
Comments
this recipe is great with kebabs cooked on the BBQ wrapped in Mountain Bread.Yummo :)
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Very nice recipe. I too used only 1/2 cup of bulghur wheat and it tasted lovely. 1 cup Italian parsley suited me too as well as 1/2 cup spring onion. Wonderful recipe. Will keep this to try again.
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very tasty. You can substitute quinoa for the bulghar and it is great
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Turkish food is delish this is a must. Also try putting this onto of pitta bread with fresh lemon and yogurt.
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If you want to take this up a notch use quartered grape tomatos, they are usually sweeter. Also, crush a clove or two of garlic into the oil and let it infuse while the bulghur is soaking. Serve with a side of hummus and this is just a phenomenally tasty, simple and satisfying dish.
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Very good, we have a similar salad in Indian cusine called KACHUMAR, but your ingridient is better so it makes a great Tabouleh.
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having traveled much the americas and far east, my impression is still... that wonderful food is the greatest gateway to appreciating your neighbor...your future friend!
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All you need to do is decrease the quantiity of bulghur to 1/2 cup and I sure the real taste of Tabouleh will be achieved. Infact I even added one small tomato extra and it turned out excellent. Thanks for the lovely recipe.
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I haven't tried it yet. I was looking for a recipe and found several on-line. This one was nice and clear and sounds simple (almost). I just have a question for Christina -- how do you squeeze extra water out of the bulghur? Are you draining it in a dish towel?Thanks for sharing your recipe!Linda
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Nice and simple but people think you have spent ages. Very tasty.
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