Tabbouleh is not only one of my favorite foods in the whole world, but it is also delicious, fresh, easy to make, and so healthy. I grew up eating this regularly and request it from my mom whenever I visit home! Here's my take on a classic, traditional Middle Eastern salad staple.
Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish, Snack
Cuisine Middle Eastern
1 1/3cup #1 fine bulgur (cracked wheat)see notes
2cupsroom temperature waterto soak the bulgur in; see notes
5roma tomatoesfinely chopped
5Persian cucumbersfinely chopped
3bunchesItalian parsleywashed, stems removed, and chopped very finely; see notes!
4green onions finely chopped; if they are small, use 5
1/4 cupfinely chopped fresh mint leaves
2-3tablespoonsolive oiladjust to taste
1 1/2teaspoonssalt adjust to taste
1/2teaspoonpepperadjust to taste
juice of 1-2 lemonsadjust to taste
Put the bulgur in a medium sized bowl and pour the water over it. Let soak for 10 minutes. After 10 minutes most or all of the water should be soaked up by the bulgur. With clean hands, take one handful of bulgur at a time, squeeze out the water into the sink or another bowl, then add the squeezed bulgur to a large bowl. Set aside.
Chop all of the veggies and tomatoes as finely as possible: green onions, mint, tomatoes, cucumbers, and parsley. For the parsley, make sure to chop it very fine, just the leaves and no stems.
Pour all of the veggies over the bulgur in the large bowl and mix together. Add the lemon juice, olive oil, salt and pepper and mix to combine. Enjoy!
For the bulgur: make sure to get the #1 fine bulgur, which means the grain is fine instead of course, medium course or extra course. Here is the general how-to for preparing bulgur. Soak it in water for a minimum of 10-15 minutes. The water should be completely or almost completely soaked up by that time. The bulgur will be soft and chewy and that is when you want to get rid of excess water. With clean hands, take one handful of bulgur at a time and squeeze out the excess water. The bulgur will still be soft and delicious, but removing the excess water will avoid having soupy salads. Don't forget to squeeze out the excess water from the bulgur! You don't want a soup at the end, you want a salad! (but it would still be delicious). For the parsley: make sure to thoroughly wash the parsley and remove the leaves from the stems. This recipe only uses the parsley leaves, finely chopped.