Prep 30 mins
Cook 3 hrs
A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!
- 1 cup bulgur
- 1 1⁄2 cups boiling water
- 1 1⁄2 teaspoons salt
- 1⁄4 cup fresh lemon juice or 1⁄4 cup lime juice
- 1 teaspoon garlic (crushed)
- 1⁄2 cup chopped scallion (include greens)
- 1⁄2 teaspoon dried mint flakes
- 1⁄4 cup olive oil ((good quality)
- fresh black pepper
- 2 medium tomatoes (diced)
- 1 cup fresh parsley (chopped and packed)
- 1⁄2 cup cooked chickpeas (optional)
- 1 chopped green red bell pepper (optional)
- 1⁄2 cup coarsely grated carrot (optional)
- 1 chopped cucumber (optional)
- Combine bulgur, boiling water, and salt in a bowl.
- Cover and let stand 15-20 minutes, or until bulgur is chewable.
- Add lemon juice, garlic, oil, and mint, and mix thoroughly.
- Refrigerate 2-3 hours.
- Just before serving add the vegetables and mix gently.
- Correct seasonings.
- Garnish with olives.
Made for 2013 Zaar Chef Alphabet Soup tag game and this was delicious! I did cut down on the mint but otherwise followed the instructions. I have never made Tabbouleh and this was so simple and so tasty on a hot day. Thank you for posting.
DELISH! Doubled the recipe and let it sit all day in the refrigerator....perfection!!!!!
Galley, lovely salad, and perfection for a hot day on the farm. I put this together last night, and we had it as a cool salad this day for lunch. I did add some olive oil that was special because it had lemon infused in it, so I decreased the lemon (fresh) but other then that, added all optional ingredients. So great, I expect to eat this a lot during this summer! Made for ZWT6 Zee Zesties!