Vibrant with fresh mint, crisp red onion, lemon and juicy tomatoes, this classic Middle Eastern staple can be made quickly and easily. Make it gluten-free by substituting quinoa for the bulgur, or just use the quinoa to increase the protein.Use it as a pita bread filling topped with chopped cucumbers and silky tahini dressing for a perfect summertime lunch.
Try this other classic Middle Eastern dish:
Baba Ganoush with Red Pepper Coulis
Tabbouleh
Prep
Inactive
Total
Yield 2-4 servings
There are many variations on a classic tabbouleh, and I've tried most of them and think that this is the best version.
Ingredients
- 1 cup fine or medium bulgur
- 1 1/2 cups finely chopped tomatoes (about 3 medium)
- 1 cup finely chopped fresh mint leaves
- 2 cups finely chopped fresh parsley
- 1/2 cup finely chopped scallions or red onions
- 1/2 cup freshly squeezed fresh lemon juice (2-3 lemons)
- 2 tablespoons olive oil
- 1 garlic clove, finely chopped
- 2 teaspoons fine sea salt (or more to taste)
- a few grinds of black pepper
Instructions
Put the bulgur in a large bowl and cover it with warm water so the water is about 3 inches higher than the bulgur. Stir to combine and let it rest for at least 45 minutes.
The trick to this salad is to finely chop the herbs and tomatoes. Putting them in a food processor doesn't work well as this method will make the salad too soupy.
While the bulgur is soaking, put the chopped tomatoes in a colander set on a plate and sprinkle the salt over the tomatoes. Let the tomatoes rest for about 10 minutes, pressing down lightly on them to express the excess juice. (This keeps the salad from getting soggy.)
In a large bowl, add the tomatoes, parsley, mint, onions, lemon juice, and stir well to combine.
Drain the bulgur of any excess water. Add the bulgur to the tomato-herb mixture and stir well to combine again. Serve chilled as a pita bread filling or as a side dish.
Optional additions are chopped and pitted green or black olives, chopped cucumbers and/or jalapeno peppers.
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