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!
- 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
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!)