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Tabbouleh Salad

June 18, 2011
tabbouleh Salad

Pronounced “Tab-bew-lee” Tabbouleh salad is really refreshing and light. I like to get it pre-made at a grocery store deli and have it for a lunch side dish.

he pre-made Tabbouleh Salad I have eaten before usually has soft, white and fluffy grains (the bulgar wheat). The bulgar wheat I found in the bulk section of a health food store was labeled “bulgar wheat”  but was brown and looked close to brown rice.  I read the label, that’s what it said, so that’s what I got.

When I got home I looked it up and I read somewhere that it is usually sold with most of the bran removed. My Tabbouleh Salad did not turn out white and fluffy, so I guess I purchased the wrong kind of bulgar. Oh well-  it still turned out pretty good! Although my salad is definitely heftier and more filling than the usual store-bought stuff. (which can be a good thing, if you’re hungry!)

Bulgur wheat is high in protein, fiber and other vitamins and minerals!

Tabbouleh Salad

Ingredients:

  • 1/2  Cup of dry Bulgur wheat
  • 2 Cups water
  • Half of a cucumber, diced into small pieces
  • 4 Green onions, thinly chopped
  • 5 Garlic cloves, minced
  • 2 Roma tomatoes, diced into small pieces
  • 1/3 Cup finely chopped fresh mint
  • 1 Cup finely chopped fresh parsley
  • 1/2 Cup lemon juice
  • 1/3 Cup olive oil
  • Fresh pepper and salt, to taste

Bulgar

To Do:

Boil 2 cups of water in a pot, add the bulgur, then cover and turn off the flame. Let it sit for 1 hour.

When the bulgur is soft, add it to a large bowl along with the cucumber, onion, garlic, tomatoes, mint, parsley, lemon juice, olive oil, salt and pepper.

Stir, cover, and let it sit in the fridge for 4 hours. (Good flavor takes patience!)

Easy right?

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