Tabouli (Middle Eastern bulgur and parsley salad)
Whats4eats
An easy, refreshing and healthy salad.
4 to 6 servings
Bulgur -- 3/4 cup
Water -- 3 cups
Flat-leafed parsley, chopped finely -- 3 bunches
Tomatoes, seeded and chopped --
2 Scallions, finely chopped --
4-6 Lemon juice -- 1/2 cup
Salt and pepper -- to taste
Olive oil -- 1/2 cup
Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.
Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle.
Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.
Variations- Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
Vary the ratio of bulgur to herbs to your liking. Some people like more bulgur and less herbs so it is more like a grain salad. Others like more herbs than bulgur so it is more like a vegetable salad. In the Middle East, the amount of parsley used is substantial. One half of a regular onion, minced, can be substituted for the scallions.
Other possible additions: chopped dill, 1/2 teaspoon ground allspice.
Whats4eats
An easy, refreshing and healthy salad.
4 to 6 servings
Bulgur -- 3/4 cup
Water -- 3 cups
Flat-leafed parsley, chopped finely -- 3 bunches
Tomatoes, seeded and chopped --
2 Scallions, finely chopped --
4-6 Lemon juice -- 1/2 cup
Salt and pepper -- to taste
Olive oil -- 1/2 cup
Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.
Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle.
Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.
Variations- Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
Vary the ratio of bulgur to herbs to your liking. Some people like more bulgur and less herbs so it is more like a grain salad. Others like more herbs than bulgur so it is more like a vegetable salad. In the Middle East, the amount of parsley used is substantial. One half of a regular onion, minced, can be substituted for the scallions.
Other possible additions: chopped dill, 1/2 teaspoon ground allspice.
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