I have been wanting to try a tabbouleh salad for a while now. A tabbouleh salad is a salad that is made with bulgar, parsley, mint, tomatoes, green onions, lemon juice and olive oil. From what I understand, in a more traditional tabbouleh the parsley is supposed to be the primary ingredient. I decided to make my salad a bit more balanced, though there was still a lot of parsley in it. This is a pretty simple salad and it is full of fresh herbs and vegetables. I quite enjoyed the tabbouleh salad. The lemon juice and the olive oil added a surprising amount of flavour and the mint brought the freshness to a whole new level. If you are a parsley lover then this salad is for you. I saw a few recipes for tabbouleh that called for the use of cinnamon and or allspice which sounded interesting. I will have to play around with the tabbouleh and different spices.
1 cup water
1/2 cup bulgur
1 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup green onions (chopped)
1/2 cup tomato (chopped)
1/2 cup cucumber (chopped)
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
salt and pepper to taste
1. Bring the water to a boil and turn off the heat.
2. Mix in the bulgur, cover and let sit for 20 minutes.
3. Toss the bulgur with the parsley, mint, green onion, tomato and cucumber.
4. Mix the lemon juice, olive oil, salt and pepper.
5. Pour the dressing onto the salad, toss and serve.
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Quinoa Tabbouleh Salad
Take a look at the Weekend Herb Blogging roundup at Jugalbandi.