If it’s hot outside, it’s tabouleh day!
Tabouleh is a healthy, Mediterranean salad made with bulgur (classified as a whole grain by the Whole Grains Council), some fresh herbs and vegetables. It’s a great main dish with a whole wheat pita bread, or with some hummus, or grilled chicken breast.
The quantities in the recipe here are for two. The tabouleh is ready in 25 minutes or so (+ some chilling time).
- ¼ cup of fine bulgur (it makes about ¾ cup when cooked)
- 1 cup of fresh flat-leaf parsley leaves, finely chopped
- ¼ cup of fresh mint leaves, finely chopped
- 2 green onions including the greens, finely sliced
- 1 tomato, finely chopped
- ½ small onion, peeled and finely chopped
- 1 pinch of ground cinnamon
- 1 pinch of pepper
- Juice of half a freshly squeezed lemon
- 1 ½ tablespoons of olive oil
Cook the bulgur: in a small saucepan over high heat, add the bulgur, ½ cup of water and a pinch of salt. Bring to a boil, turn down the heat to medium, and simmer covered for 4-5 minutes. Rinse the bulgur in a fine mesh strainer under cold running water, and drain well. Transfer to a medium serving bowl.
Add the parsley, mint, green onion and tomato, and reserve.
In a small mixing bowl, add the onion, cinnamon, salt, and pepper. Mix well, and add to the serving bowl.
Add the lemon juice, and toss well.
(Prepare the tabouleh within 2 hours of eating, and chill covered in the fridge until serving.)
Before serving, add the olive oil and toss again.
Adapted from the book “Lebanese Cuisine” by Madelain Farab (ed. 1987)