Tabbouleh
Tabbouleh (also spelled tabouli or tabouleh) is a Middle Eastern salad made from fresh herbs and bulgur wheat. This version of tabbouleh is zingy, fragrant, and SO refreshing. Perfect for a mezze platter or picnic!
Servings: 6
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
- 3 cups finely chopped curly parsley about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat*
- ⅓ cup finely chopped fresh mint
- 2 scallions chopped
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
- Season to taste and chill until ready to serve.
Notes
* To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure 2/3 cup cooked bulgur for the salad, and save the rest for another use. Allow the bulgur to cool to room temperature before adding to the salad.
To prepare fine bulgur, place it in a bowl and cover with 1/2 inch of water. Soak for 20 minutes, or until tender. Drain.