Tabbouleh

Tabbouleh

Tabbouleh

By Jeanie and Lulu's Kitchen

March 12, 2014

Ingredients

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  • Tabbouleh
  • Tabbouleh is such an incredible, fragrant and light Lebanese salad that still manages to be satisfying. I’m actually not a big salad person, but the flavors and textures here keep me coming back for more. This is also a very sentimental salad for me. Every summer when I was young my family and I would spend a week with my Nana Person and Papa in Florida. She made tabbouleh every time and I always looked forward to it. I associate it with sunny days and warmth, so this is my way of saying goodbye to winter. I have never been able to make my tabbouleh quite like I remember hers but this recipe is pretty darn close!
  • Ingredients
  • 1 cup bulgur wheat
  • 20 grape tomatoes
  • 1 cucumber, peeled and cut into a big dice
  • 1 green bell pepper, seeds and membranes removed, diced
  • 6 mint leaves
  • 1 large bunch of parsley leaves, stems removed (you can save them to add flavor to stock!)
  • 5 scallions, thinly sliced
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Zest of 1/2 the lemon that was juiced
  • Get a saucepan on the stove full of water and bring it to a boil. Put the bulgur wheat into a big heat proof bowl and pour the boiling water over it to completely submerge it. Let it soak in the boiling water for 15 to 20 minutes until nice and tender. Once it is cooked, drain it through a very fine mesh strainer like a chinois, or a regular strainer lined with cheesecloth and push all of the water out to completely dry it. Set it aside.
  • The bulgur wheat for the tabbouleh draining in the chinois.
  • In the meantime, prep the rest of the ingredients. Take the grape tomatoes, cucumber pieces, bell pepper pieces, mint and parsley and put them in the bowl of the food processor. Give them a few pulses to finely chop it all, but don’t let it become a puree. You still want some texture. In another bowl, whisk together the olive oil, lemon juice, and lemon zest for the dressing.  Then just pour the bulgur wheat into a pretty salad bowl, and add the chopped veggie and herbs over it. Top with the sliced scallions and dressing and give it all a big toss together. All done, it’s an easy salad! The veggies and scallions make this tabbouleh so aromatic and flavorful, and all of the lemon makes it super bright and fresh. Bulgur wheat gives some heft to it and makes it satisfying. It’s a great way to bring on the warmer days! I feel like I’m back in my Nana Person’s kitchen every time I have it.
  • Tabbouleh
  • Tags: Bulgur Wheat, Salad, Tabbouleh, Veggies
Read the whole recipe on Jeanie and Lulu's Kitchen