Tabbouleh Salad
  • 1cup bulgur *
  • 1cup boiling water
  • 2 bunches parsleyflat or curly leaf
  • 1/2cup fresh mintchopped
  • 4 large tomatoeschopped
  • 1 English cucumberchopped
  • 4 green onionswhites and 1/3 greens, chopped
  • 1 clove garlicminced
  • 1/4teaspoon fresh ground pepper
  • 1/8teaspoon sea salt
  • 1 lemonjuice only
  • 1/2cup olive oil
  • 1/3cup sheep fetacrumbled optional
  1. In a small bowl, add the bulgur and boiling water and mix well. Cover with a tea towel and set aside to cool while preparing the rest of the ingredients.
  2. Chop the parsley, mint, tomatoes, cucumber, and green onions and set aside.
  3. In a small bowl, whisk together the lemon juice and garlic. Add the olive oil gradually and whisk well. Season with salt and pepper, giving a final whisk.
  4. In a large glass bowl, place the bulgur and add ¾ of the salad dressing to the cool bulgur, mixing in well.
  5. Add the salad ingredients to the bulgur, tossing well to coat and drizzle remaining dressing over the top.
  6. Cover, and chill in the refrigerator at least an hour before serving.
Recipe Notes

*For a wheat-free, gluten-free version use quinoa instead of bulgur:
– In a medium pot, bring 1 cup of quinoa, 1 ¼ cup of water and ¼ teaspoon of salt to a boil.
– Cover, reduce heat and simmer at medium low for 10 minutes, or until quinoa is tender.
– Remove from heat and let stand for 5 minutes, then fluff with a fork.
– Spread quinoa on a baking sheet to cool, then proceed from step 2 above.

** You can use pre-ground pepper but freshly ground tastes so much better.

Recipe for Tabbouleh Salad |