Photo: Tabouli Recipe
Ingredients
- 1 cup water
- 1 cup fine cracked wheat
- 1 cup minced fresh parsley leaves
- 1/2 cup minced fresh mint leaves
- 1/2 cup finely chopped yellow onion
- 3 tomatoes, diced
- 2 cucumbers, seeded and diced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, or to taste
- 1 teaspoons sea salt
Directions
In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Valerian1
Aliante, NLV, NV
on May 08, 2013
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I bought a tabbouli mix in the bulk section of a local store.
Instead of tomatoes, I sautéed chopped zucchini, green onions, crimini mushrooms and garlic scape. I did not have any lemons, so I used limes instead. After the tabbouli mix marinated for 40 minutes, I added the warm veggies. I let this marinade another 15 minutes. Right before serving, I chopped (roughly some mixed greens salad leaves and added this to the marinated salad. The salad was very delicious. The lime, though very subtle, was quite refreshing. Quinoa and cracked wheat are going to be my go to grains for the summer. I also bought some bulgur, so I will be looking for recipes using that grain.
By bmunden
La Mesa, CA
on November 23, 2012
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Very good recipe. I also used bulgar instead of cracked wheat. I also added 1 1/2 T Lemon Vinegar which helped keep the recipe fresher longer in the fridge. I used asian cucumbers, they are small and brupless (easier on the stomach. Quinoa turns the recipe into a main dish if you like.
By gpom
on September 21, 2012
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I substituted bulgar for the cracked wheat and estimated the cuke, tomato sizes (used Italian parsley and it was delicious. A winner with my hubby! Next time I'll try Quinoa although it'll be a lighter texture. Note: I added the oil at the last minute which seemed to keep things fresher.
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