Tabbouleh is a refreshing and healthy salad that's a staple in Middle Eastern cuisine. It's known for its mix of fresh herbs, bulgur wheat, and a tangy dressing. Here's how to make Tabbouleh:
Ingredients:
For the Salad:
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Bulgur Wheat: 1/2 cup, fine grade.
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Fresh Parsley: 2 cups, finely chopped (preferably flat-leaf).
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Fresh Mint: 1/2 cup, finely chopped.
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Tomatoes: 3 medium, finely diced.
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Green Onions: 3-4, finely chopped.
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Cucumber: 1 medium, finely diced (optional).
For the Dressing:
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Extra Virgin Olive Oil: 1/3 cup.
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Fresh Lemon Juice: 3 tablespoons.
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Salt: To taste.
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Black Pepper: To taste.
Instructions:
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Prepare the Bulgur:
- Rinse the bulgur wheat under cold water and drain. Place it in a bowl and cover with boiling water (the water should be about an inch above the bulgur). Cover the bowl and let it sit for about 20-30 minutes, or until the bulgur is soft. Drain off any excess water and let it cool.
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Chop the Herbs and Vegetables:
- Finely chop the parsley, mint, tomatoes, green onions, and cucumber (if using). It's important to chop the herbs as finely as possible.
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Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
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Combine Ingredients:
- In a large bowl, combine the cooled bulgur wheat with the chopped herbs and vegetables. Pour the dressing over the salad and mix well.
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Let it Rest:
- Allow the Tabbouleh to sit for at least 30 minutes before serving. This resting period lets the flavors meld together.
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Serve:
- Tabbouleh is best served at room temperature or slightly chilled. It can be eaten alone, as a side dish, or with pita bread.
Tips:
- The key to a great Tabbouleh is the freshness of the herbs, so use the freshest parsley and mint you can find.
- Adjust the amount of lemon juice and olive oil to your taste. Some people prefer their Tabbouleh more tangy or more oily.
- If you want to make a gluten-free version, you can substitute the bulgur wheat with quinoa.
Enjoy your delicious and healthy Tabbouleh salad!
