tabbouleh recipe on FMITK.com

Tabbouleh

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This is one of my favorite quick and easy salads. Whenever I eat Lebanese food, I always get some tabbouleh. It’s full of herb-y, refreshing deliciousness; perfect for summer!

This is part of my crusade to remove the tarnish from parsley’s name. Parsley gets such a bad wrap as something only for the side of your plate as a garnish, but it’s so delicious! Check out this gremolata recipe for another great way to use parsley.

I found some great heirloom tomatoes at the farmers market this weekend. They’re perfect with this salad and add great color.

tabbouleh recipe on FMITK.com

You’ll need flat-leaf parsley, mint, olive oil, bulgur or couscous, cucumber, tomatoes, lemon and salt and pepper.

tabbouleh recipe on FMITK.com

In a small, heatproof bowl, add the bulgur.

tabbouleh recipe on FMITK.com

Add 1 tbsp of olive oil. Stir to coat the bulgur.

tabbouleh recipe on FMITK.com

Pour 1 cup of boiling water over the bulgur and wrap tightly with plastic wrap. Let sit for 15 minutes.

While the bulgur is steaming, prep the veggies.

tabbouleh recipe on FMITK.com

Gorgeous and super delicious in-season heirloom tomatoes. Nothing’s better than an in-season tomato.

tabbouleh recipe on FMITK.com

Chop the tomatoes and the cucumbers.

tabbouleh recipe on FMITK.com

Pulse the parsley and mint in a food processor a few times, until finely chopped.

tabbouleh recipe on FMITK.com

See?

tabbouleh recipe on FMITK.com

Bulgur’s done!

tabbouleh recipe on FMITK.com

In a medium bowl, combine the chopped herbs with the tomatoes and cucumber.

tabbouleh recipe on FMITK.com

Add in the bulgur…

tabbouleh recipe on FMITK.com

Dress with the remaining 2 tbsp of olive oil.

tabbouleh recipe on FMITK.com

That’s it!

tabbouleh recipe on FMITK.com

It makes a great light and refreshing side dish!

tabbouleh recipe on FMITK.com

I ate this with some baked falafel and yogurt tahini sauce (recipe coming soon, as soon as I figure out the difference between falafel and baked hummus -___- )

 

Tabbouleh!

hardly tweaked from epicurious

makes 4-6 servings in about ~30 minutes

Ingredients

1/2 cup fine bulgur or couscous
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
3 small tomatoes, cut into 1/4-inch pieces
1/2 seedless  cucumber, peeled, cored, and cut into 1/4-inch pieces
1 lemon, juiced
3/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

In a small, heatproof bowl, combine the bulgur and 1 tbsp of olive oil.  Pour boiling water over the bulgur and cover the bowl with plastic wrap. Let stand for 15 minutes. While the bulgur is steaming, chop the parsley, mint, tomatoes and cucumbers. (Note: I chopped the parsley and mint together in the food processor with a few quick pulses). Drain the bulgur, pressing down to remove any excess water.

In a medium bowl, combine the bulgur with the remaining 2 tbsp of olive oil  and the rest of the ingredients.  Stir to combine. Serve chilled or at room temperature.

Tabbouleh
Tabbouleh
by
Tabbouleh salad - parsley, mint, bulgur, lemon, cucumber, tomatoes, olive oil.

Prep Time:15 minutes

Cook Time:15 minutes

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