World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad

blucoat's Note:

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 2 cups fine bulgur (#1 grind)
• 2 cups boiling water
• 1 bunch green onion, sliced finely
• 1 medium onion, chopped finely
• 1 bunch parsley, stems removed, chopped finely
• 1 bunch fresh mint leaves, chopped finely
• 2 large tomatoes, chopped or 2 cups cherry tomatoes, quartered
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 lemons, juice of
• 1 tablespoon tamari soy sauce
• salt and pepper
• 1 dash cayenne pepper (optional)

Directions:

1. Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
2. Add onions, parsley, mint, and tomatoes and mix well.
3. Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

Reviews

[girlofthepuddle]

This recipe totally lives up to its name. The best! I made it with Quinoa instead of bulgar wheat and it was FABULOUS. I just prepared one cup of dry organic Quinoa per the packaging instructions and proceeded as stated. I kept all of the veggies and other ingredients the same as I think Quinoa poofs up a bit more than the bulgar wheat. Plus I like lots of stuff in my salad. I eased up by just a bit on the olive oil and red wind vinegar but I don't think the whole amount would make much difference. Also, I used about 4 parts parsley to 1-2 parts mint which I got from my garden and is stronger than the stuff you buy in the store. I probably had at least a full 3/4 cup of parsley when chopped. To me, it is hard to determine how much "one bunch" is, so that's how I handled it. GREAT, GREAT recipe. Seriously the best Tabouleh Salad I have ever made.

[neeserwoman]

I made this recipe 3 times and after experimenting with a couple of additions, I love it. I followed the recipe exactly and then added 1/2 of an english cucumber, chopped, and 1 1/2 packets of raw sugar. This reduced the acidity a little. Shared with others who loved it also. Thanks for posting the recipe.

[YungB]

I love this salad. So refreshing and clean tasting...I can eat it with everything and everyday...so good...thanks for posting it.