Editor’s Note: Taboule is a Middle Eastern bulgar wheat salad which is served cold and is a great substitute for your regular starchy side-dish. It needs to chill at least an hour before serving so all the flavors blend together.
Tabouleh
Servings
6 Servings
Ingredients
- 2 cups water
- 1 cup bulgur wheat
- 1 red onion diced small
- 1-2 tomatos diced small
- 1 cup chopped parsley
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook bulgar by bringing water to a boil, adding coarse/medium-grain bulgur wheat to the pan and simmer for fifteen minutes. Set aside to cool
- Combine cooked bulgur wheat, red onion, tomato and parsley with lemon juice, olive oil, salt and pepper.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW
It brings up the flavor but not used in this Mediterranean recipe. Too potent as it is supposed to be a subtle tasting salad
Shavua Tov – definitely use no less than 2 nice sized VERY FIRM (not hard as a rock)TOMATOES as it makes the Tabouleh less wimpy / soggy. Instead of chopping the parsley, I used kitchen scissors and cut the parsley very small and it was equal to chopping it, if not better.
i use mint instead of parsley. it really brings up the flavor