Tabbouleh
Tabbouleh is rated
out of
5 by
3.
Prep Time:
20 minutes
Cook Time:
0 minutes
Servings:
6
Serves 6.
Bulgur and tomatoes are the main components of this popular Middle Eastern summer salad. Eat it as the Lebanese do, scooping it up with romaine leaves instead of a fork. Alternatively, capture mouthfuls with wedges of pita bread. Tabbouleh is best when made at least 1 day in advance of serving so that the flavors have time to develop.
Ingredients:
- 3/4 cup medium-fine bulgur
- 1 cup fresh lemon juice, or as needed
- 1/2 cup extra-virgin olive oil
- 5 garlic cloves, minced
- 8 green onions, including tender green portions,
diced - 1 cup chopped fresh flat-leaf parsley
- 1/3 cup chopped fresh mint
- 4 large, ripe tomatoes, diced
- 1 English (hothouse) cucumber, peeled, halved,
seeded and diced - 2 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 head romaine lettuce, leaves separated, or 3
pita bread rounds, heated and cut into wedges
Directions:
Place the bulgur on the bottom of a large salad bowl. In a small bowl, whisk together the 1 cup lemon juice, the olive oil and garlic and drizzle over the bulgur. In the following order, layer the green onions, parsley, mint, tomatoes and cucumber on top of the bulgur. Season the top layer with 1 1/2 tsp. of the salt and the 1/4 tsp. pepper and cover with plastic wrap. Refrigerate for at least 24 hours or up to 48 hours.
Bring to room temperature and toss together. Taste and season with the remaining 1 tsp. salt and more lemon juice, if needed. Serve with the romaine leaves or warmed pita bread.
Bring to room temperature and toss together. Taste and season with the remaining 1 tsp. salt and more lemon juice, if needed. Serve with the romaine leaves or warmed pita bread.
Serves 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Small Plates,
by Joanne Weir
(Time-Life Books, 1998).
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Rated 4 out of
5
by
Claudine from
Taste great
I tried a couple recipes and this is by far my favorite. I add more parsley than requested and I use about half Italian Parsley and half regular Parsley.
Date published: 2018-08-23
Rated 2 out of
5
by
kathiT from
NOT authentic.
not enough herbs , way too much bulgur. Bulghur should be 1/4 to 1/2 cups, and the herbs should be doubled. You can make it without mint, but I use 2:1 parsley to mint when mint is available
Date published: 2015-05-08
Rated 2 out of
5
by
Ingva from
One big flaw..
Its no surprise that a reviewer got some “too much onion” feedback after making this at home. Onion can be to-taste with tabouli recipes as most ingredients like tomato, mint, lemon and parsley. More than onion amounts, the reason I felt a need to comment is garlic does not belong in tabouli. It's not (much as i love garlic) a match. I eat a lot of Lebanese food and this is the first time I've seen it included in this salad.
The flavour is supposed to be more garden fresh and garlic is too pungent. Making day before and letting flavours blend won't incorporate it any better. Otherwise it's a lovely recipe. So long as one omits garlics. Red or white onion also work rather well when diced small and given time in lemon juice to de-flame overnight.
Date published: 2012-05-15