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.
You’ll need flat-leaf parsley, mint, olive oil, bulgur or couscous, cucumber, tomatoes, lemon and salt and pepper.
In a small, heatproof bowl, add the bulgur.
Add 1 tbsp of olive oil. Stir to coat the bulgur.
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.
Gorgeous and super delicious in-season heirloom tomatoes. Nothing’s better than an in-season tomato.
Chop the tomatoes and the cucumbers.
Pulse the parsley and mint in a food processor a few times, until finely chopped.
See?
Bulgur’s done!
In a medium bowl, combine the chopped herbs with the tomatoes and cucumber.
Add in the bulgur…
Dress with the remaining 2 tbsp of olive oil.
That’s it!
It makes a great light and refreshing side dish!
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.
Prep Time: 15 minutes
Cook Time: 15 minutes
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