Note: the salad pictured does not have nearly as much parsley in it as I could have liked. It is also made with cous-cous due to time and product constraints that day. It was good, but I highly recommend the following recipe if you want a much more pungent tabouleh salad.
I love tabouleh salad in the summer. It's light, refreshing, and has a taste of parsley and lemon. It goes perfectly with lamb or fresh pita bread. Best of all, it keeps for multiple days and is a perfect make-ahead salad for a picnic or potluck (or workday lunch).
- ½ cup bulgur wheat
- 1 cup boiling water
- 3 whole lemons, juiced
- half bunch of fresh mint, chiffonade
- 2 cloves minced garlic
- 8 large bunches of curly parsley, finely chopped
- 4 whole scallions
- 3 whole roma tomatoes, de-seeded and diced
- 1 whole English cucumber, de-seeded and diced
- 2 Tbsp olive oil
- salt, pepper and allspice to taste
- Pour boiling water over bulgur and let sit covered until tender. Drain off excess liquid and let cool
- Take out seeds from tomatoes and cucumber and dice
- Finely dice/mince all other ingredients and mix together. Toss with cooled bulgar.
- Pour lemon and olive oil over the salad. Add seasonings to taste. Additional lemon can be incorporated if desired.
- Let chill at least a couple hours until ready to serve.