Traditional in the Middle East, but not my tradition until recently, after the gift of a package of Bob’s Red Mill Bulgur Wheat from a friend. I’ve been enjoying this healthy and hearty salad so much, this definitely won’t be the last time I make it. It’s light and yet surprisingly satisfying–a perfect lunch. I’ve expanded on the traditional recipe as I’ve gotten to know the flavors better, serving it with red and yellow pepper spears and as of today, crumbled feta! Yummy! But I digress….let’s get the basic tabbouleh going so you can get to know it and embellish it with flavors YOU like!
Just look at the good, healthy stuff in this salad. I started feeling healthier just gathering the ingredients:
- 2 cups bulgur, presoaked for an hour
- 1 1/2 cups fresh parsley, finely minced (FYI, the original recipe calls for 3 cups.)
- 1/4 cup fresh mint, finely chopped
- 3 green onions, finely sliced
- 1/4 tsp black pepper, ground
- 1/4 tsp cumin seed, ground
- 1/2 tsp salt
- 2 medium tomatoes, seeded and diced
- 3 TBSP lemon juice
- 1 medium cucumber, peeled and sliced
- 1 head romaine lettuce
- 3 TBSP olive oil
To presoak bulgur, place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand for one hour.
While bulgur soaks, prepare and measure parsley, mint, tomatoes, onions, and spices.
Using a wooden spoon, gently mix the soaked bulgur, tomatoes, onion, parsley, mint and spices.
Add the lemon juice and chill for and hour to blend the flavors.
Before serving, toss with olive oil. Serve on romaine and top with cucumbers, salt and pepper.
I tried it like this, and decided peppers–yeah, peppers would be good. And they were. And then I thought, feta and cukes are yummy–let’s try feta. Yummy! The longer (within reason!) the tabbouleh hangs out in the fridge, the more the flavors blend and the yummier it is. The bulgur has a chewy texture, giving the salad it’s heartiness. Give tabbouleh a try, see what you would add to it, if anything!