There’s something about a good tabouli salad that I really enjoy. I like it in its traditional form: light on the bulgur and heavy on the veggies and herbs.
There are hundreds of great recipes out there, but this one is probably my favorite. It includes cucumber, which I like in my tabouli, and seems to have good proportions. Here is my adaptation:
- 1/2 cup bulgur (see notes on preparation below)
- 4 firm tomatoes, chopped (Roma work well, but I used something else)
- 1 cucumber, chopped
- 2 bunches parsley (remove thick stems and chop)
- 12-15 fresh mint leaves (remove stems and chop)
- 4 green onions, chopped
- 4 Tablespoons fresh squeezed lemon juice
- 4 Tablespoons olive oil
- Prepare the bulgur. Very fine bulgur is ideal (follow directions for preparation on package), but I usually can only find the medium-coarse variety. I measured out half a cup then followed the cooking directions on the package (2 parts water to one part bulgur, bring to boil then simmer until all water is absorbed – about 10 minutes). Set this aside to cool while you prep the veggies.
- The finer you chop everything, the better the outcome (so keep that in mind). With a 15 month old running around the house and playing in the kitchen I just chopped them quickly.
- Chop the tomatoes first and place them in a strainer so the juice will drain off.
- Mix the tomatoes, cucumber, parsley, mint, and onions in a bowl.
- Once the bulgur is room temperature (or close), mix it in with the veggies.
- Mix the equal parts olive oil and fresh squeezed lemon juice and pour it over the salad. Mix well and salt to taste.
- Let the salad sit for at least 30 minutes so the flavors will combine.