Top | Salads
(recipe, Carrie Floyd)
Also spelled "tabbouleh," this Middle Eastern classic makes a good summer lunch or side salad.
- 3 cups water
- ¾ tsp. salt
- 1½ cups raw bulgur wheat
- 2 tomatoes, chopped (or a cup of cherry tomatoes, cut in half)
- 1 cucumber, peeled, seeded, and diced (optional)
- 3 Tbsp. extra-virgin olive oil
- 2 garlic cloves, minced
- 2 Tbsp. green onions, chopped
- 2 tsp. fresh mint leaves, chopped
- 1 bunch Italian parsley, leaves chopped
- Juice of 2 to 3 lemons
- Salt and freshly ground black pepper
- Bring water and salt to a boil, then add bulgur. Return to a boil, then remove pot from heat; cover pot with first a towel, then a lid. Set aside for 15 minutes to steam. Drain excess water from bulgur, then chill.
- In a large bowl, mix together the tomatoes, cucumber (if using), olive oil, garlic, green onions, mint, and parsley. Stir in the chilled bulgur and season to taste with salt, pepper, and lemon juice.
You can substitute an equal amount of quinoa for the bulgur.