Monday, September 21, 2009


This is a light, crisp, refreshing salad that is standard Middle Eastern fare and absolutely delicious! Serve at room temperature with pita bread and hummus, or a grilled kabob.


-1 cup bulgur wheat (couscous or quinoa could be substituted, but wouldn't be as authentic)
-2 cups hot water
-1 pound ripe tomatoes, seeded and chopped
-1 bunch green onions, chopped
-1 cucumber, halved, seeded and chopped
-2 large bunches flat-leaf parsley, leaves finely chopped
-1 bunch mint leaves, finely chopped (about 1/2 cup)
-1 teaspoon salt
-freshly ground black pepper
-1 clove garlic, minced
2 lemons, juiced
-1/4 cup olive oil

Put the bulgur in a large bowl and cover with the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible. In a mixing bowl, combine the salt, pepper, olive oil, lemon juice and garlic; whisk to incorporate. Add the tomatoes, onions, cucumber, parsley, mint and bulgur. Toss the salad well to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours.

This post is being linked to Tasty Tuesday at Balancing Beauty and Bedlam. Pop on over there to find a collection of additional recipes.



From Marriage to Motherhood said...

OMG! that salad looks sooo good!!

darnold23 said...

I love this salad. I make it a meal especially for lunch. Come share your slow cooker recipes at Crock Pot Wednesday. I would love to see you there.