Tabouli, taboule, tabbouleh, tabouleh

This is a straight cut’n’paste of the delicious tabouli recipe from here (well, with half as much pepper). I make it quite a lot and got tired of searching for it each time.

  • 2 cups bulgur or cracked wheat
  • 2 cups very hot water
  • 1 cucumber, chopped
  • 2 small tomatoes, chopped
  • 1 bunch green onions, (8) sliced
  • 1/4 – 1/2 cup fresh chopped mint, to taste
  • 2 cups fresh chopped parsley
  • 1 clove garlic, minced (optional)

Dressing

  • 1/2 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1/2 tablespoon freshly ground pepper
  • 1 teaspoon salt, or to taste

 

Method

  1. Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it’s ready, drain any excess water, if necessary, and squeeze dry.
  2. Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
  3. Stir the prepared bulghur, other salad ingredients, and dressing together in a medium bowl.
  4. Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.