Tabouleh is great at any time of the year, but is best with fresh local ingredients so I particularly look forward to it as a summertime treat. I like a rather tart version of the salad so I add some lemon juice to the soaking water. You might want to taste it before adding the rest of the lemon juice. (Larger image.)
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1/2 cup fine bulgur wheat
- 1 1/2 cups cold water
- 4 Tbsp. fresh lemon juice; divided
- 1 1/2 cups finely chopped parsley
- 2 firm ripe tomatoes; seeded and chopped
- 1/2 cucumber; peeled, seeded and chopped
- 1/2 cup chopped red onion
- 3 Tbsp. finely chopped mint
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cumin
Preparation:
1. Combine cold water, 2 tablespoons lemon juice and bulgur. Allow to set for 2 hours.
2. Drain bulgur in a sieve and squeeze out any excess liquid with your hands.
3. In a medium bowl, toss bulgur with all remaining ingredients.
4. Chill for at least two hours, taste and adjust seasonings.
This salad will keep (and keep getting better) for three days in the refrigerator.
Note: Tabouleh is eaten not only in Lebanon and Syria, but in Greece, Turkey, Israel, and Egypt - throughout the middle east in fact. And it has been my experience that there are at least as many versions of the salad (and any traditional recipe) as there are cooks. It it tastes good that's all that matters.
