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Tabbouleh

Placeholder image - CTG Recipe

by Trisha

This traditional Middle Eastern favorite utilizes some of summer’s greatest bounty and makes great additions to picnics, school lunches or filling for a pita pocket. The flavor is even better the next day. Vary the flavor by using different herb blends.

Wash the herbs, place on a towel and allow them to air dry very well before mincing to avoid black discoloration of the leaves.

  • 1 cup bulgur wheat
  • 2 cups boiling water

Combine in a bowl and allow to stand for thirty minutes. Fluff soaked bulgur with a fork, then strain or squeeze out excess water.

Combine in a non reactive bowl:

  • 2 cups diced tomatoes or halved cherry tomatoes
  • 2 cucumbers, diced (peeled, if peel is waxed or bitter)
  • ? cup finely diced sweet onion or 3 sliced green onions
  • 2 cloves minced fresh garlic (optional)
  • 1 cup finely minced parsley or basil or cilantro
  • ? cup finely minced spearmint
  • 1 teaspoon salt
  • ? cup lemon juice (about 3 lemons)
  • ? cup extra virgin olive oil

Mix with the soaked bulgur and refrigerate for at least one hour before serving.

Makes about 8 servings.

Article Type: Tip

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