Tabouli, or tabouleh, is traditionally from the Levant region, more specifically Lebanon. It consists of chopped parsley and mint, tomatoes, onion, and bulgar wheat dressed with lemon juice, salt, and olive oil (I added some chopped cucumber). It's simple, fresh, easy, adaptable, and seriously delicious!
- 1/2 cup bulgar wheat
- boiling water, enough to cover by 1/2 inch
- 1 bunch parsley, chopped (about 1 cup)
- 1/4 cup loosely packed mint leaves, chopped (1-2 Tbsp)
- 3 roma tomatoes, chopped
- 1/2 cucumber, chopped
- 4-5 green onions, chopped (about 1/2 cup)
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 tsp salt
To cook the bulgar, place it in a bowl and pour in enough boiling water to cover by 1/2 inch. Cover bowl with a tea towel and let stand for 30 minutes. All of the water should absorb, but if it doesn't, just drain it out.
Chop herbs and veggies. Dress bulgar in lemon juice, olive oil and salt. Toss bulgar with prepared veggies and herbs. And, well, you're done!
This is the ultimate picnic salad. I love it with roasted or grilled portabello mushrooms, a side a to a veggie burger, or just an afternoon snack! You can also bean it up with chickpeas or red kidney beans for added fiber and protein.