Tabbouleh Salad Recipe
The refreshing flavor of tabbouleh
enhances any meal, and it is so easy to prepare. Serve it with crusty
for a light lunch or as a
summertime side dish
or salad with your favorite grilled meat.
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1 cup medium grind bulgur wheat
2 1/2 cups boiling water
1 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 1/2 cups diced tomatoes (fresh or canned)
juice of one lemon
3 tablespoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon cumin
salt to taste
:A medium saucepan and a medium sized bowl
In a medium saucepan, pour about 2-1/2 cups of boiling water over 1 cup of medium grind bulgur wheat. Cover the pan and leave it for about 30 minutes.
Drain the bulgur in a strainer, dump it into a bowl, and fluff it with a fork.
To the bulgur add all of the other ingredients and blend well. Add salt to taste.
Cover the bowl and chill for several hours. Although the salad can be served immediately, it is best to allow the ingredients to marinate for several hours or overnight in the refrigerator to intensify the flavors.
Optional: For different variations add chopped onions or chopped cucumbers. Instead of the mint, add fresh basil. The variations are endless.
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