You say Tabouli, I say Tabbouleh
No matter how you say it, it’s good. But, have you ever made it yourself? I remember when my mom first introduced it to our dinner table in my teenage years–it took a while for it to grow on me, but now I am hooked. It’s a perfect summer salad –it’s easy to prepare, stays good in the fridge for days at a time, is healthy and delicious.
I have tons of parsley in the garden that needs to be harvested–parsley will not survive long in these hot summer days. But the tomatoes are just starting; perfect timing for tabbouleh making! Bulgur wheat is parboiled cracked wheat meaning that it once was a wheatberry that was chopped up and then parboiled (like minute rice) so all it needs to do is absorb water.
To ensure that you’re tabbouleh is authentic, I highly recommend listening to the tabbouleh song as you prepare the dish.
- 1 cup dry bulgur wheat
- 1 1/2 cups boiling water
- Juice of 3 lemons
- 1/4 c olive oil
- 3 cloves garlic, minced
- 1/3 red onion, minced
- 1 cup packed parsley, minced
- 10 mint leaves, minced (OR 1 tbsp dried)
- 2 ripe tomatoes, diced
- Salt and Pepper to taste
- Combined bulgur and boiling water in a bowl. Cover and let sit for 20 minutes, or until all water is absorbed and grain is tender.
- Dressing: Combine salt, pepper, lemon juice, mint, olive oil and garlic and mix.
- Add parsley, onion, tomatoes and dressing mixture to bulgur. Mix together. Enjoy!
Notes: This salad gets better with time, so feel free to double the recipe and take it for your lunch!