Tabouli Salad, anyway you spell it (so many variations!) is a traditional Middle Eastern dish made with loads of fresh herbs for a confetti of flavor, and bulgar wheat that adds substance.
It can be eaten right away, but in my mind is a dish meant to be made ahead so that all the flavors can marry. I recommend mixing one up at least one day - but up to three - before serving.
It’s fantastic alone for a light but filling lunch, or as a side to a protein like grilled chicken skewers or fish. Sprinkle some feta on top, add a few wedges of naan or pita on the side, and nothing could be better! (It’s also a perfect picnic partner.)
I often make this in the spring when I have an abundance of fresh tender mint, begging to be used. However, it happens to be a favorite of one of my good friends, and neighbor, who has more patience than I do for chopping - so much chopping - and she makes it all the year through. She always shares, so I get to reap the benefits, which I’m so grateful for!
A note about bulgur wheat:
This ancient Mediterranean super food is made from hard red winter wheat berries that have been cracked to break down some of the outer layer.
FINE bulgur, preferred for this recipe, has been further processed and only needs soaking in a 1:2 ratio of bulgur to water/broth. COARSE bulgar, more readily available, is boiled in a 1:1.5 ratio.
Check your packaging for proper preparation method.
For six side-servings.
Ingredients:
1 cup prepared bulgur wheat, cooled.
1 cup cored diced cucumber (no seeds)
1 cup cored and diced tomato (no seeds)
3 cups finely chopped parsley
⅓ cup finely chopped fresh mint
2 scallions, chopped
⅓ cup olive oil
3-5 tablespoons fresh lemon juice
1 grated garlic clove
¼ teaspoon ground coriander
A pinch of ground cinnamon
a sprinkle of sea salt
Optional:
Crumbled feta for topping
Lemon wedges for serving
Naan or pita wedges on the side
Instructions:
Chop, chop, chop your cucumber, tomato, parsley, mint, and scallions, tossing into a large bowl as you go along.
Add cooled, prepared bulgur wheat to the herb mixture.
In a small bowl, whisk together the olive oil, lemon juice, garlic, coriander, and cinnamon.
Once combined, pour over herbs and bulgar mixture, toss well.
Season with sea salt to taste, cover and refrigerate overnight or up to 3 days.
Serve. Top with crumbled feta if you like, a lemon wedge, again, if you like. And… if there’s an addition that suits your taste buds, like olives, pomegranate arils, or finely chopped green chili’s, go for it!