August 8, 2015, posted by Gina – Many may say that preparing tabbouleh, a very delicious salad, is easy because you don’t really have to cook anything. At the core of that statement I would have to agree, though there sure is a lot of chopping involved in making this culinary treat but it’s worth it. I prepared this salad for our Saturday Supper and I am the only person who ate it. Son 2 ran off with his friends and Mr. Sparkling wanted a stick to your ribs kind of meal. Oh well, more for ME!!
TABBOULEH
2 cups bulgur wheat (I found this in the organic section of my grocery store)
2 cups boiling water
½ cup lemon juice
½ cup olive oil
3 teaspoons salt
1 bunch fresh parley
1 bunch fresh mint
2 bunches scallions
2 medium tomatoes
1 hothouse cucumber. (A hothouse cucumber is different from a regular cucumber as it is long and slender, has fewer seeds and the skin is softer making it easier to eat).
Place the bulgur wheat in a temperature proof bowl. Bring water to a boil and pour over bulgur wheat. Stir in lemon juice, olive oil and salt. Cover and let stand at room temperature for one hour.
Meanwhile, chop parsley, mint, scallions, tomatoes and cucumbers.
Once bulgur wheat has soaked for one hour, make sure no extra water is in it. If you see that it is, drain all excess water out. Toss remaining ingredients in, cover and refrigerate for several hours.
I love tabbouleh but had not made it myself for years. This is a great recipe, but if I made it again, I would delete the cucumbers.
This was great for our 102 degree day served alongside some shrimp.
Enjoy!
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