Tabbouleh
From bakerme 8 years agoIngredients
- 1/4 C. bulgur shopping list
- 1/2 C. boiling water shopping list
- about 3/4 C. finely chopped fresh parsley (1 small bunch) shopping list
- 1 small cucumber, peeled, seeded, and diced shopping list
- 1 generous handful or so of grape tomatoes shopping list
- 1 T. or so finely minced shallot shopping list
- 1/4 tsp. finely minced garlic shopping list
- 2 T. freshly squeezed lemon juice shopping list
- 1 T. olive oil shopping list
- salt, to taste (optional) shopping list
How to make it
- Place bulgur in a medium bowl. Add boiling water and cover (DO NOT STIR). Let sit until the bulgur is tender (this should take about 35-45 mins, but could take as long as an hour). Drain any excess water, if necessary. In a serving bowl, combine the remaining ingredients. Fluff the bulgur with a fork, then stir it into the vegetable mixture. Refrigerate at least 1-2 hours or overnight (longer is better to let the flavors develop). Mix again before serving. Serve either chilled or at room temperature.
- Note: Traditional tabbouleh includes finely chopped fresh mint, but we don't like mint so I leave it out. Add about 1/2 C. to the above if you want to include it. Be sure to remove the parsley leaves from the stems before chopping! It’s a tedious job, but makes all the difference in the final dish. I like to prep the vegetables the night before and just mix everything together the next morning.
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