Tabbouleh is a popular middle eastern salad. It is traditionally made of bulgur wheat ( a whole grain low in fat with a mild nutty flavor), tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice and salt.
Like hummus, baba ghanouj, pita and other elements of Arab cuisine, Tabbouleh has become a “popular American ethnic food”.
There are many variations, running the gamut from the traditional Lebanese version which is mostly herbs and tomatoes with a sprinkling of the bulgur throughout to the many recipes where the grain is the predominant ingredient, or any combination of herbs and bulgur.
So it is definitely something you could play around with and decide what suits your taste.
I included a bowl of tabbouleh with pita as part of my appetizers at a recent dinner. Here is the recipe…
Tabbouleh ( adapted from recipe from Bob’s Red Mill Bulgur)
2 cups bulgur (presoaked for 1 hour)
3 cups fresh parsley, finely minced
¼ cup fresh mint, finely chopped
3-4 green onions, finely sliced
¼ teaspoon black pepper, freshly ground
¼ teaspoon cumin seed, ground
½ teaspoon kosher salt or sea salt
2 medium tomatoes, seeded and diced
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
a drizzle of extra virgin lemon olive oil (optional)
To presoak Bulgur, place 2 cups bulgur in a bowl. Pour 2 cups boiling water over bulgur and let stand 1 hour.
In a large bowl, using a wooden spoon, gently mix together all ingredients, except the lemon juice and olive oil.
Add the lemon juice, toss and chill for 1 hour or longer to blend the flavors.
Before serving toss again with the olive oil, and check for seasoning.
Place in a serving bowl and drizzle the lemon olive oil on top
Serve with pita, crackers or Romaine lettuce leaves