Classic Tabbouleh

Kozmic Blues's Note:

From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 1 ½ cups bulgur wheat
• 4 tablespoons extra virgin olive oil
• 3 cups vegetable stock , boiling
• ½ cup scallion , chopped
• 3 garlic cloves , minced
• 3 cups flat leaf parsley , chopped
• ¾ cup mint leaf , chopped
• 4 tomatoes , diced
• 1 seedless European cucumber , diced
• ¼ cup lemon juice
• salt & pepper , to taste

Directions:

1. Mix bulgar wheat and 1 tbsp olive oil in a bowl.
2. Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
3. Drain well in a strainer.
4. Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
5. Add salt and pepper to taste, and refrigerate until ready to serve.

Reviews

[Nikoma]

This was good. A bit to much mint for my taste. I like the balance of lemon and oil here as opposed to other versions that have up to 3/4 cup olive oil! UNNECESSARY! 1/2ed the recipe with no problem. Definitely let this sit in the fridge a while before serving. Mine was def better the next day :)

[loof]

This is a very tasty tabbouleh! I used a little less mint, otherwise ade as directed. Thanks for posting this easy-to-make recipe! Made for the Top Favorites of 2009 event

[B. Stanwyck]

I loved this recipe too! Only have used boxed version in the past and it's not nearly as nice. I also add a can of chick peas and it's sensational; also substituted the scallion with finely chopped red onion.