Ingredients
- 1/2 cup medium grain bulgur
- 1 1/4 cups water
- 4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
- 1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
- 1/4 cup green onions chopped, white and some of the green, about 2 green onions
- 1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
For the dressing:
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon minced garlic
- Pinch kosher salt
- 1 tablespoon extra-virgin olive oil
Directions
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.
In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.
Morph 4: Serve as a small side salad with fish.
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By ktrockaway
Denver, CO
on November 12, 2010
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Totally disagree with the reviewers who complained about too much parsley. That's what Tabbouleh is all about... for me anyway. I dislike the versions that are heavy on the bulgar. If this recipe isn't authentically Lebanese, it doesn't mean it isn't good on its own merits. For those who prefer a vibrant, fresh, salad-like Tabbouleh, this recipe is a good starting point. I used the measurements as guidelines and added (or subtracted according to taste. I can't have garlic (unfortunately, so left that out. Added lemon juice, olive oil and salt also to taste. Use this and experiment - if you like all the ingredients, you're sure to come up with a version you'll like.
By tjcluley05
on October 20, 2010
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Awful....not sure why such so called experts can not get such a simple and delicious dish right. The one person that knows about the recipe is the gentlemen from Beirut above. My family has been making this dish for DECADES and our recipe originates from Lebanon. My Great Grandparents immigrated to this country at the turn of the 20th century and luckily passed on their great Traditional Lebanese Recipes to the rest of my family. If anyone that reads this post would like a TRUE Lebanese Toubaleh recipe please email me at traditionallabenesetabouleh@gmail.com and I will respond as soon as I get the chance.
By meganpearson17_...
brooklyn, 72
on July 26, 2010
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Okay.. as others stated, this recipe calls for just way too much parsley (and that's just the beginning of the problems with this recipe. Thankfully, I trusted my better judgment and only began with 1 3/4 cup parsley before ruining the whole dish. Even then, I still decided to double the bulgar the recipe calls for. I also added about 1/3 cup chopped pine nuts just to give it a little interest (parsley and bulgar will only take you so far... All in all, I would say find another recipe if you have trouble improvising. Otherwise, this recipe is hopeless...
I will say this (because my mother said to never criticize unless you could do so positively: the proportion of water to dry bulgar is dead on. So if you need to know exactly how to cook perfect bulgar.. this is a good place to start..
-m
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