Aug 14, 2012

Tabbouleh

Tabbouleh is up there on my list of favorite summer dishes. Usually we have fresh parsley, tomatoes and onions from the garden but sadly, the extreme summer heat has taken a toll on our garden so I bought everything at the store. *gasp*

Years ago I found this Martha Stewart recipe and have since adapted it to suit our tastes. We like a lot of parsley and a lot of lemon so if those aren't your thing, go by the recipe. This recipe calls for burlgur wheat and although most grocery stores don't carry it, if you can find it, it makes all the difference. Thankfully the store near my house started carrying it in bulk so I'm always stocked now!

Anyway, on to the recipe!

Here's what you'll need:

tabbouleh
  • 1 cup bulgur wheat
  • 4 plum tomatoes, seeds removed and finely chopped
  • 1 bunch finely chopped parsley
  • 6 green onions, finely chopped
  • 1/2 cup fresh lemon juice
  • 3/4 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
First you need to soak the bulgur. Just put it in a bowl with 2 cups water and let it sit while you chop everything. It takes about 15-20 minutes to get tender.

Drain the remaining water off the bulgur and put in a bowl. Stir in the olive oil, lemon juice and salt and pepper. Then stir in the tomatoes and onions, followed by the parsley.

Cover the bowl and refrigerate at least two hours but it's always better the following day.

tabbouleh2

Eat and enjoy!

14 comments:

  1. It's like me and you are the same person. I recently just discovered Tabbouleh and attempted to make it with a prepackaged mix this weekend. It was a total failure so I was going to Pinterest for the recipe. And then I read your post! Telling you, we are one and the same.

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    1. Those prepackaged mixes are not so great. Try this, it's so easy and so very good. If you do, let me know how it turns out!h

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  2. This looks so yummy! I have never used bulgur wheat before, but I must try it now!

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    1. The texture of the burlgur wheat is the best!

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  3. I love tabbouleh in the summer. I make a HUGE batch and eat it all week, guilt-free :)

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    1. Yay! So good. We do the same - eat it by the bowl fulls. How do you make yours?

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  4. Yum! Thanks for the recipe. Going to try and make this weekend!

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    1. You're welcome! Let me know how it turns out!

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  5. I have never tried this nor ever heard of it. You make it look convincing enough to try.

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    1. I think it might be Lebanese or Greek. Anyway, it's a really good, healthy snack. I think it's one of those foods that you either love or hate. Hopefully you'll love it!

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  6. Tabbouleh is my favorite!! I'm totally going to make this for an easy lunch. :)

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    1. It's so easy and makes so much! I ate it all week for lunch, snacks, sides, whatever! Hope you like my version :)

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  7. oh my i love this.
    my hubby and i found this amazing greek resturant right before moved away from washington state. it was so so good and this was one of our faves. i dream of jerusalem cafe often. :)

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    1. Don't you hate it when you crave things after you move?! Hopefully you'll like my version. I wonder what grain jerusalem cafe used.

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