Tabbouleh (Parsley, Tomato, Bulgur Salad)
Americans tend to view tabbouleh as a bulgur salad with lots of parsley and mint. But true Lebanese tabbouleh is a lemony parsley salad with a touch of fine bulgur. It is a bright, herbaceous salad dotted with tomatoes and onions which can be scooped into lettuce, pita, or simply eaten with a fork. Bulgur is a durum wheat whole grain and is common in Mediterranean and West African cooking. Tabbouleh is vegan and can be made gluten-free by substituting the bulgur with the same quantity of cooked quinoa.
- Serves
- 6
Directions
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In a bowl, whisk together the olive oil, lemon juice, salt and pepper. Stir in the bulgur. Let sit for 20 minutes, or until slightly softened. It should absorb some of the liquid and plump up.
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Place the diced tomatoes in a small bowl, sprinkle lightly with salt and let sit for 10 minutes. The tomatoes will release some of its water content, which will be drained. This process prevents the tabbouleh from becoming soggy and wet.
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In a large bowl, toss together the garlic, parsley, mint, green onions, and salt to taste. Add the bulgur dressing and stir to combine. Let sit at room temperature or in the refrigerator for one hour, so that the bulgur can continue to absorb the flavors.
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Serve at room temperature with lettuce leaves and pita bread.
Shawnie’s notes
NOTE: Depending on the brand of bulgur you use, cook according to directions. This recipe uses a bulgur that does not have to be cooked.
From Shawnie's class “Taste of Travel: Lebanese Dinner”
