Tabbouleh Salad
"A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!"
photo by Katanashrp
- Ready In:
- 3hrs 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 cup bulgur
- 1 1⁄2 cups boiling water
- 1 1⁄2 teaspoons salt
- 1⁄4 cup fresh lemon juice or 1/4 cup lime juice
- 1 teaspoon garlic (crushed)
- 1⁄2 cup chopped scallion (include greens)
- 1⁄2 teaspoon dried mint flakes
- 1⁄4 cup olive oil ((good quality)
- fresh black pepper
- 2 medium tomatoes (diced)
- 1 cup fresh parsley (chopped and packed)
- 1⁄2 cup cooked chickpeas (optional)
- 1 chopped green red bell pepper (optional)
- 1⁄2 cup coarsely grated carrot (optional)
- 1 chopped cucumber (optional)
directions
- Combine bulgur, boiling water, and salt in a bowl.
- Cover and let stand 15-20 minutes, or until bulgur is chewable.
- Add lemon juice, garlic, oil, and mint, and mix thoroughly.
- Refrigerate 2-3 hours.
- Just before serving add the vegetables and mix gently.
- Correct seasonings.
- Garnish with olives.
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Reviews
-
Made for 2013 Zaar Chef Alphabet Soup tag game and this was delicious! I did cut down on the mint but otherwise followed the instructions. I have never made Tabbouleh and this was so simple and so tasty on a hot day. Thank you for posting. -
DELISH! Doubled the recipe and let it sit all day in the refrigerator....perfection!!!!! -
Galley, lovely salad, and perfection for a hot day on the farm. I put this together last night, and we had it as a cool salad this day for lunch. I did add some olive oil that was special because it had lemon infused in it, so I decreased the lemon (fresh) but other then that, added all optional ingredients. So great, I expect to eat this a lot during this summer! Made for ZWT6 Zee Zesties! -
Top notch salad. It would be so easy to add some fish or chicken to make it a full meal. I used all of the options except the cucumber. This is very good and there is no comparison to the stuff from the deli. I thought the garlic and lemon were right on the mark but I did use a bit more mint than ask for. Yummm
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First time using bulgur and first time making tabbouleh! I love this stuff - and now, I can make it whenever I want with your tasty recipe!! The only thing I would change next time would be to put more lemon juice. The rest is perfect!! Added some chickpeas to make it more filling. Thanks GW!!
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
