Prep 30 mins
Cook 0 mins
This salad tasted very good if made an hour or so before serving. For best taste use only fresh parsley. It's flavor is tart so add the lime juice a bit at a time to suit your taste. I like to fill lettuce leaves with it and roll them up like a taco.
- 2 cups cracked bulgur wheat
- 5 -6 firm ripe tomatoes or 5 -6 green tomatoes
- 2 bunches of fresh mint
- 2 bunches fresh parsley
- 1 bunch green onions or 1 bunch scallion
- 5 -9 key limes, juice of
- 1⁄4-1⁄2 cup olive oil (to taste)
- salt and black pepper
- tender lettuce leaf
- Soak the bulgur wheat in enough water to cover for 30 minutes. Meanwhile finel chop the tomatoes, the parsley and mint and the green onions ( tender green and white parts). Drain the wheat and mix in a large bowl with the rest of the ingredients. Let rest in the refrigerator so the flavor develops. Serve with the lettuce leaves.
AT NO POINT SHOULD YOU USE DRIED PARSLEY FOR TABBOULEH!!! As I understood there is a lower option to do so in the introduction. That is totally unauthentic and wouldn't taste good. Saying that, this is perfect, traditional tasting tabbouleh with the fresh parsley. The salad looked really nice laid out on the baby romaine leaves that I used and I would use them with this salad again. I made our tabbouleh gluten free by using cooked quinoa in place of the soaked bulgur. I'm unsure how much a bunch is but I think I may have used less green onion than called for per preference. I used 4 green onions and 4 stalks of fresh mint. I did use 3 whole regular limes squeezed in place of the key limes. I will make this again both with cooked quinoa the same way and I would like to try it with sprouted quinoa. Made for The Big Fat Greek Tag Game! For the WHOLE of September 2010 in KK's forum.