I have been wanting to try a tabbouleh salad for a while now. A
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
- Bring the water to a boil and turn off the heat.
- Mix in the bulgur, cover and let sit for 20 minutes.
- Toss the bulgur with the parsley, mint, green onion, tomato and cucumber.
- Mix the lemon juice, olive oil, salt and pepper.
- Pour the dressing onto the salad, toss and serve.