Tabouleh is a great go-to side dish during the summer because of the abundance of fresh herbs and vegetables. Better yet, no cooking is required so you can avoid heating up your kitchen. Tabouleh salad is a Middle Eastern dish that is typically made with bulgar (also known as cracked wheat), tomatoes, cucumbers, parsley and mint. However, bulgar can be substituted with a variety of grains including couscous and a variety of herbs can be used. This is a great dish to experiment with and pairs nicely with vegetable-based dishes including stuffed vegetable rolls and falafel. As we've learned, tabouleh develops great flavors over a few days so make extra to enjoy again and again.
Tabouleh Salad
2 cups bulgar
2 tomatoes, diced
1 cucumber, diced
1/2 red onion, diced
1/4 cup parsley, chopped
1/4 cup mint, chopped
Zest and juice of 1 lemon
3 tbs extra virgin olive oil
Salt and pepper to taste
Place bulgar in a large bowl, cover with cold water and allow to soak until all the water is absorbed. Taste the bulgar, if it is still crunchy add more water and continue soaking until desired consistency is reached. Bulgar for tabouleh is typically soft but not mushy. Once bulgar is ready drain excess liquid and add remaining ingredients, adjust for seasoning and oil. Allow to sit for at least an hour in the refrigerator or at room temperature to develop flavor.
