Vegetarians and Vegans rejoice- finally a Middle Eastern dish without meat! Tabouli is a refreshing and healthy salad made of parsley and bulgur (previously seen here) that can be eaten for lunch, dinner or a side. It is very popular nowadays and you can usually find it in the salad bar at Whole Foods and lots of different TV hosts feature some variation of the recipe- but that doesn’t even come close to the original. The dressing measurements are rough, so taste away and season appropriately.
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Also, just a bit advice: avoid eating this on dates or in front of someone you like because the ground parsley tends to stick in your teeth in all the right places}
Also, just a bit advice: avoid eating this on dates or in front of someone you like because the ground parsley tends to stick in your teeth in all the right places}
Tabouli Salad
Serves 6
4 bunches of Italian parsley- cleaned and finely chopped (food processor does the trick)
1 cup very fine bulgur wheat
4 lemons
1 ½ cups water
3 tomatoes, finely chopped
2 bunches green onions, finely chopped
3 mint sprigs, leaves cleaned & finely chopped (optional)
½ cup extra-virgin olive oil + more to taste
2 tsp kosher salt + more to taste
About four hours ahead of time, put the bulgur in a bowl and squeeze all the lemon juice over it. Pour the water in the bowl and let sit until all liquid is absorbed.
Mix all the ingredients together in a large bowl and coat with olive oil and salt. Let sit for one hour to absorb flavors.
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