Prep 10 mins
Cook 1 hr
Tabbouleh is a salad of herbs, vegetables, and bulgur wheat. It's easy to make, but does require a long chill time, so start early in the day to enjoy a hearty dinner full of vegetables. This is a vegetarian recipe, you can add chicken or other meat if you can't do dinner without it.
- 1 bunch flat leaf parsley
- 1 large cucumber
- 1 -2 tablespoon olive oil
- 2 small zucchini, diced
- 1 red onion, diced
- 2 -3 garlic cloves, minced
- 1 3⁄4 cups vegetable broth
- 1 cup Bulgar wheat
- 2 -3 tablespoons red wine vinegar
- 2 large summer tomatoes
- 1⁄2 cup plain yogurt
- 1⁄4 cup black olive tapenade
- 1 small romaine lettuce hearts
- Chop parsley, seed and dice cucumber, Add to a large mixing bowl or salad bowl.
- Heat olive oil a wok, or wide pan with high sides, over medium high heat. Add onions, garlic, and zucchini, cook until onions start to turn translucent.
- Add broth to wok, bring to a boil, add bulgur, remove from heat and allow to stand, covered for 7-10 minutes, until liquid is absorbed. Drain any excess liquid, and add vinegar.
- Allow wheat mixture to cool slightly, mix with cucumber and parsley. Salt and pepper to taste. Chill for at least one hour, or overnight.
- Roughly chop tomatoes and stir into tabbouleh just before serving. Do not add tomatoes before chilling, as refrigeration makes tomatoes bland and mealy.
- Mix plain yogurt and black olive tapenade together. You should have a nice salad dressing consistency. If your yogurt is very thick, you may need to add a little water or milk.
- Tear romaine leaves into bite size, and divide onto plates. Drizzle with a little more oil and vinegar if desired. Place a generous scoop of tabbouleh on top of romaine, and top with yogurt/tapenade mixture.
great recipe didnt need meat or this nice lunch salad made zaar tour 6
A perfect balance of ingredients, each taste is distinct, yet none dominate. Economical and nutritious as well.