Tabouli or Tabbouleh

Tabouli is a light and refreshing salad. It is bursting with fresh flavors, so it perfectly complements just about anything you want to serve. In the summer, one of my favorite lunches is a Tabouli salad with a grilled chicken breast. Tabouli is often served with Greek or Mediterranean foods, but it can also be served as a light vegetarian salad all on its own.

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Tabouli

The bright, fresh flavors of tabouli make it a perfect dish to serve with just about any type of meat or fish. It's not only loaded with great flavors, but it's also low and calories and full of vitamins and nutrients. Definitely a great salad to serve anytime.

Servings

Ingredients

• 2 bunches Italian flat leaf parsley, finely chopped
• 6 green onions, finely chopped
• 3 large tomatoes, finely chopped
• 1 clove garlic, finely chopped
• 2 lemons, juiced
• 5 Tbsp extra virgin olive oil
• 1 cup bulgur wheat
• 1 cup boiling water
• 1/8 tsp freshly ground black pepper
• 1/8 tsp kosher salt

Servings Ingredients 2 bunches Italian flat leaf parsley, finely chopped 6 green onions, finely chopped 3 large tomatoes, finely chopped 1 clove garlic, finely chopped 2 lemons, juiced 5 Tbsp extra virgin olive oil 1 cup bulgur wheat 1 cup boiling water 1/8 tsp freshly ground black pepper 1/8 tsp kosher salt

Instructions

1. In a small bowl, combine the bulur wheat and boiling water. Cover the bowl with a tea towel or plate to keep the steam from escaping. Set aside to cool.
2. Finely chop the flat leaf parsley, spring onions, tomatoes, and garlic; place in a large serving bowl.
3. Juice the lemons and pour over the salad ingredients in the large bowl. Add olive oil, freshly ground black pepper, and kosher salt; mix well.
4. Add the cooled bulgur wheat and gently combine thoroughly with the other ingredients.

Recipe Notes

Leftovers can be kept in the refrigerator for 2 or 3 days.

 

Variation:

Add 2 to 4 tablespoons of finely chopped mint for a wonderful flavor variation.