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tabbouleh

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

Good make-ahead dish. It is also good for a single person or a couple because it keeps well in the refrigerator. I like it in the Summer when my parsley and mint are abundant.

yield 6 - 8
prep time 1 Hr 15 Min
method No-Cook or Other

Ingredients For tabbouleh

  • 1 c
    bulgur wheat, uncooked
  • 1 md
    onion
  • 5
    tomatoes
  • 1 md
    english cucumber
  • 1/2 c
    finely chopped mint
  • 1/4 c
    finely chopped parsley
  • 1/4 c
    lemon juice
  • 1/2 c
    olive oil
  • pepper
  • mint leaves for garnish

How To Make tabbouleh

  • 1
    Cover the bulgar with water and let stand for at least one hour until it has softened.
  • 2
    Chop onions, tomatoes and cucumber. Set aside.
  • 3
    Taste the bulgar and, if the grains are soft yet chewy, drain and place in a clean towel. Squeeze the bulgar dry and place in a bowl.
  • 4
    Add the onions, tomatoes, parsley and mint. Stir in the lemon juice, oil and pepper to taste.
  • 5
    Garnish with mint leaves before serving. Tabbouleh will keep for at least a week in the refrigerator.
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