Tabbouleh
An easy to make salad full of fresh herbs and acidity. Plays well with grilled meats as a main course or will shine being just a great healthy salad.
Ingredients
- 2 bunches curly parsley stemmed and chopped
- 1 handful mint stemmed and chopped
- 2 green onion chopped
- 1 cucumber peeled, seeded and chopped into 1/4 inch chunks
- 1 medium sized tomato chopped
- 1/2 cup bulgur
- 1/4 cup lemon juice squeeze fresh if available
- 1/4 cup olive oil extra virgin
- salt and pepper to taste
Instructions
- Remove stems from the bunches of parsley. It’s easiest if you chop off the stems while they’re still being held together in a bunch. Then chop the parsley fine and place in a large bowl. Chop the mint and green onion and add to the parsley. Peel and seed the cucumber, then chop it into ¼ inch chunks. Dice the tomato. Combine all of the above ingredients in a large bowl. Season with salt and pepper and set the bowl aside.
- Place the ¼ cup of bulgur in a separate bowl and cover with boiling water. Cover the bowl with a kitchen towel and allow it to rest for 20minutes. After the rest, drain the bulgur through a fine mesh strainer until no more water dribbles out. Once the water stops draining from the bulgur, add it to your herb mix.
- To the large bowl containing all of the non-liquid ingredients, add the lemon juice and the olive oil and stir to combine well. Place in the refrigerator and let it sit for a couple of hours. Tabbouleh is notorious for getting better after a couple of hours and even after a couple of days.
Notes
After the salad is good to go, serve as-is or add some grilled chicken, steak or other protein such as roasted or grilled salmon. This is a salad that doesn’t discriminate on season or the weather and is a great healthy option all year-round. It’s just so easy to make that it could and should be a mainstay in your cooking rotation.