Tabouleh

Tabouleh

One of my currently favorite places has great Tabouleh.  I like how fresh and flavorful it is, not to mention how healthy it is.  So, I decided to try making it myself.  I looked online and all recipes were a little different; some had onions and some didn’t, some had more bulghur  (cracked wheat) some less, some some had mint, some didn’t.  But overall, a few things are consistent: bulgur, tomatoes, and cucumbers. And my goal was to try to replicate the tabouleh of the restaurant where I usually get it. That version doesn’t have mint or onions, so I omitted those ingredients.  Most versions have the cracked wheat soaking for a while (1-2 hours), but in the comments of one blog, someone suggested just rinsing it instead and letting it sit to absorb the tomato and lemon juice as well as olive oil.  This s the option I tried.

Ingredients:
1/2 cup bulgur
2 medium sized tomatoes
2 small cucumbers
1 bunch of flat leaf parsley
2-3 tablespoons of olive oil
lemon juice from half a lemon
Salt to taste

Steps:
1. Chop the vegetables and parsley finely. The restaurant version has the veggies diced fairly small and I wanted to stay true to that.
2. Rinse the cracked wheat in a fine mesh sieve and let drain.
3. Combine all ingredients in a large bowl.

This amount can easily serve 4 as a side dish, or 6-8 as a salad.

Chopped cucumbers

Chopped tomatoes

Combined ingredients

Tabouleh