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.
- 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)
- 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.
- Add onions, parsley, mint, and tomatoes and mix well.
- Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.
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.
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.
A most excellent recipe! I cut the recipe in half. No rice wine vinegar - used balsamic instead... and added cucumbers. It is the perfect balance of bulgar to parsley ratio. A few years ago,I needed a last minute dish to take to a gathering. Looking at what I had on hand and following a whim, I stumbled across a fantastic combo of mixing tabouli with a container of classic tuna salad (not mayonaisy) from Whole Foods. The flavors came together perfectly and it was a huge hit! The whole room wanted the "recipe". Since then, when I make tabouli, I often add a can of Albacore tuna to the mix and Wa La(!) - an excellent meal that is appreciated by all. Top with a slice of avocado and you have heaven on a plate. Without fail, recipe requests follow the first bite. It just works. In-joy.