World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad
photo by Krylela
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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
- 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.
Reviews
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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.
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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.
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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.
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Tweaks
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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.
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Tabbouleh has always been something I wanted to make, and this recipe is the one I will use every time! I substituted Quinoa in place of the bulgur, using 1 1/2 cups of dry Quinoa to 3 cups of water and cooking it according to the directions on its package. This made the perfect amount of Quinoa to veggie ratio since I prefer a more balanced salad. Any less Quinoa and I think the parsley would have been too dominant. I used curly leaf parsley, which to me seemed to be just as flavorful as flat leaf but not as pungent. I chopped it very finely and took other's advice and measured 3/4 cup to 1 cup loosely packed. My "1 bunch" of green onions was 6 onions, and I used the whole onion-- both the green and the white. Where the recipe calls for 1 medium onion chopped, I only added 1/4 chopped to the salad, and it was a little too strong even with such a small amount. So I suggest using a mild or sweet onion or leaving it out altogether; I thought the green onions gave it great flavor on their own. I used fresh garden mint as well and only needed 1/4 cup or less after it was chopped. I used 16oz fresh cherry tomatoes quartered, and kept the olive oil and red wine vinegar as stated. Quinoa can be a little sticky so the oil really helped keep the texture of traditional tabbouleh. My only additions were 1 English cucumber finely chopped, which boosted the texture and flavor immensely, and about 2Tbls of balsamic vinegar to give the salad just a little bit of sweet without having to worry about granules of sugar showing up in the salad. I served this wonderful dish with hummus, pita bread, kalamata olives, and marinated Greek chicken kabobs (recipe was from a different website). Everyone loved it all!! Thank you for sharing this recipe blucoat!!
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