Tabbouleh

najwa's Note:

Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 7 cups finely minced fresh parsley (1 large bunch)
• 1 1/3 cups finely minced tomatoes
• 3 -4 tablespoons finely minced red onions
• 1 1/2-2 tablespoons bulgur
• 1/2 cup fresh lemon juice
• 2 tablespoons olive oil (optional)
• 1/2-1 garlic clove, finely minced (optional)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Directions:

1. Parsley, tomatoes and onions must be finely minced.
2. Combine the parsley, tomatoes, and onions.
3. Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
4. Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
5. Add the lemon mixture to the salad, mix and refrigerate till serving.
6. Tabbouleh should be eaten within two days.

Reviews

[Aunt Cookie]

Good tabbouleh! I used a shallot instead of red onion (I discovered, last minute, that I was out of red onion), and I included the optional olive oil and garlic. I used only 1 1/2 tb. bulgur, and I'll probably use a bit more next time. Thanks for sharing this fresh-tasting salad recipe!

[Ang11002]

This was my first attempt at making my own tabbouleh and I have to say I was impressed with myself! I usually stick to super easy recipes but am trying to venture out. This has a very fresh taste to it and I might add some more olive oil next time. I didnt use much bulgur at all. Thanks najwa!

[princesslisa of a galaxy far far away]

Best tabbouleh I've ever had...very light and refreshing. Thanks, Sandi.