David requested Tabbouleh this week, so I went to my folder full of recipes and found two that looked like great, basic Tabbouleh recipes.
I made Mexican Tabbouleh and shared it previously. It was really good.
This is the traditional Middle Eastern version that is customizable.
My recipe below is combination of epicurious.com's recipe and The Barefoot Contessa Parties cookbook recipe, along with my own likes and pantry items on hand.
Tabbouleh comes from the Arabic word for "seasoning" because in the Middle Ages Middle Eastern cultures began eating edible herbs with most of their dishes. I like this salad because it has a nice fresh taste due to the lemon, fresh vegetables, and fresh herbs.
I cooked a cup of bulgur wheat, which just takes minutes.
While it was doing its thing, I chopped my cucumbers, cherry tomatoes, scallions, parsley, and mint.
Some recommend peeling the cucumbers, others say not to. I left the peel on this time and seeded them. Not sure it makes a huge difference.
I love the colors in this dish!
When the bulgur had soaked up all the water, I added the lemon juice, olive oil, and more sea salt.
Then I tossed the bulgur with the herbs and vegetables.
Some Tabboulehs have a lot more parsley and mint than I ended up with, so you could easily add more.
I really like this salad the next day too.
I eat it after it's been out of the refrigerator for 30 minutes or so, but not heated.
Double click to print as a 5x7 recipe card.