Prep 30 mins
Cook 0 mins
This is my mom's recipe for tabouli, a chilled middle eastern salad. I always loved it as a kid, and it is a very healthy and flavorful dish. Make sure to use only fresh ingredients, including the herbs. Canned garbanzo beans and the bulgar wheat you get in the box at the store are perfect, but all the herbs and vegetables need to be fresh. Cucumbers and/or bell peppers are popular additions, but I like the dish just how it is. It's so good I rarely wait until it's chilled to eat some of it! You can serve it alone or atop a bed of romaine lettuce. I like it just by itself.
- 1 cup Bulgar wheat
- 1 cup water
- 1⁄3 cup olive oil
- 1⁄4 cup fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon ground allspice (optional)
- 1 cup chopped green onion (white and green parts)
- 1⁄4 cup chopped mint leaf (optional)
- 1 cup chopped parsley
- 1⁄2 cup garbanzo beans
- 2 tomatoes, finely diced (roma tomatoes are best)
- 1 head romaine lettuce (optional)
- Bring one cup of water to a boil. Add one cup of bulgar wheat. Reduce heat, and simmer 10 to 15 minutes. Remove from heat and let stand covered, 5 to 10 minutes, or until slightly tender. Bulgar wheat should have some texture to it -- it's not supposed to be mushy.
- In a big bowl, mix wheat, lemon juice, olive oil, salt and allspice, and let cool.
- Meanwhile, chop your onions, tomatoes, parsley and mint. Add these plus the garbanzo beans to the wheat mixture and mix well. Cover and chill for 1 hour or over night.
A cup of bulgur wheat needs to be cooked in at LEAST two cups water -- something I found out the hard way after following this recipe.