Ingredients
- 1 cup bulgur wheat (fine-medium grind)
- 2 cups hot water
- 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
- 1 bunch green onions, white and green part, finely chopped (about 1 cup)
- 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
- 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
- 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 2 lemons, juiced
- 1/4 cup extra-virgin olive oil
Directions
Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.
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By raisaias_8727860
Odessa, FL
on September 10, 2010
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The middle eastern recipes (all of them may vary in ingredients from house to house, neighborhood to neighborhood, and city to city. Everybody thinks that theirs is the real / authentic one. All of them are good.
Sorry, Tyler. Cumin is not used in traditional tabbouleh.
Of course, my grandmother's recipes are the best!!!
By pinly_10972632
Carol Stream, IL
on June 21, 2010
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I did read the comments prior to making this dish. I have to say that I did use brown rice instead of bulgar. However, I put very little mint and parsley in the dish. And the comments were, too much mint and did family would have preferred, NO cumin. They just don't like the taste I guess. All in all, it was tasty and I am glad that I have some left overs. If I make again, it will have more salt and pepper and no cumin. still a good healthy alternative.
By Chef David Shannon
Scotts Valley, CA
on May 20, 2009
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For a college nutrition class project my study group had to make presentations on nutrients and bring a sample food. I made this recipe on behalf of my group, because parsley is very rich with calcium and vitamin K. The teacher and the 41 students in the class all thought the tabbouleh was delicious, as well as nutritious.
Read all 14 reviews