Tabouleh is a Middle Eastern Salad originating from Lebanon and certain regions in Syria (correct me if I’m wrong). It consists of ingredients used to make Israeli salad such as diced tomatoes and cucumbers only that Bulgar wheat is used in this salad as well. Tabouleh can also be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. You can also add romaine lettuce for a fuller salad. This salad can be eaten as it is or with a pita bread. I admit that I’m not an expert when it comes to Middle Eastern cuisine. But I sure have an appreciation towards various Middle Eastern dishes as well as international dishes. Food does help give me a better understanding and insight to the society and culture I live in among other things.
Exit question: If I want to make a gluten free version of Tabouleh, would quinoa work as well?
For this recipe, you will need:
- 1/2 cup of cooked Bulgar wheat
- 3 tomatoes seeded and diced
- 3 small cucumbers diced
- 1 small red onion diced
- 1 cup of finely chopped parsley
- 1/3 cup of finely chopped mint leaves
- Juice of 2 small lemons
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 teaspoon of garlic powder
- 1/4 teaspoon of cumin
Whisk lemon juice, olive oil, black pepper,cumin,garlic powder and salt together in a small bowl, then add the Bulgar wheat. Let this soak for 30 minutes or up to 2 hours depending on how soft or coarse the Bulgar wheat is. Wash the parsley and mint then use a salad spinner or paper towels to thoroughly dry them. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped. Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Then add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it’s made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.
Yields 4 servings