Recipe: Tabbouleh



I don’t like tabbouleh that is overbalanced toward starch or greens, or tabbouleh that is mild vs tart. This one nails the flavor balance. Adapted from Middle Eastern Cooking – Foods Of The World (I reduced their recommended salt by 50%). Serves 6-8.

½ c bulgur wheat
Boiling water
1 c flat leaf parsley, stems removed, coarsely chopped
1 c onions, finely chopped
2 T fresh mint leaves, cut chiffonade, or 1 T dried mint, crumbled (optional)
3 medium tomatoes, coarsely chopped
1/3 c lemon juice
1/3 c olive oil
1 t Kosher salt

Method: add bulgur to a mixing bowl and add about 2x its volume in boiling water. Soak 10 minutes or until it loses its crunch. Drain in a fine sieve and press out excess water with a paper towel. Add to serving bowl with all other ingredients and mix thoroughly. Tastes better if it sits an hour before serving, but don’t keep it past the next day.

Due to the price and variability of fresh lemons these days, I have started using Lakewood Organic Lemon Juice in recipes calling for lemon juice. It tastes good and costs about the same as fresh, maybe less.

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