Photo: Tabbouleh Recipe
Ingredients
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3 1/2 teaspoons kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
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By badskippy
on May 20, 2013
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Great recipe! Easy to make; very tasty. One suggestion though - I tried this with Sun Dried Tomatoes instead and it REALLY rocked!
By SaraS02090
Boston, MA
on May 19, 2013
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This is a fresh and hearty salad. As others suggested, I cut back on the salt. Instead of adding lemon and EVOO to the bulgur while it cooked, I cooked the bulgur only with 1c boiling water. I added the juice of 2 lemons and 2 tbsp EVOO to the prepared bulgur along with the rest of the ingredients. I think it made the lemon flavor much more pronounced. I was also able to cut back on the oil, too.
By jewelpalovak_10...
venice, CA
on April 08, 2013
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flavors were great- did add a little sumac and cut down on the salt, but after following the direction to add boiling water lemon juice olive oil etc to dry wheat after 1.5 hrs the wheat still had a lot of liquid in the bottom- added everything else, but still had to drain about half a cup of water from the bowl before serving- maybe I had the wrong kind of bulgur?- oh well still gave 4 stars as was very tasty, as usual from Ina:
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