Tabbouleh
Martha chats about the adventures of her lovable French bulldogs, Francesca and Sharkey, and makes tabbouleh, a classic Middle Eastern salad.
Tabbouleh
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Tabbouleh
Martha chats about the adventures of her lovable French bulldogs, Francesca and...
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Martha Stewart Living, May 2004
- Yield Makes 4 1/2 cups
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Ingredients
- 1 cup bulghur wheat
- 4 plum tomatoes, finely chopped, with their juice
- 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
- 4 scallions, finely chopped
- 1/4 cup fresh lemon juice, (about 2 lemons)
- 3/4 teaspoon coarse salt
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 2 tablespoons finely chopped fresh mint
Directions
- Soak bulghur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
- Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
GKARAM IS CORRECT!!!
Good tip about not boiling the wheat from "mwedding". I boiled a cup of vegetable broth and added it to a cup of wheat in a heatproof bowl. It was ready in about 15 minutes. It was the time it took to chop the other ingredients. I also added 1/2 of a sweet bell pepper. Thanks for the great ideas LMA 1969 and mwedding!
The comments here are right on......Martha's recipe looks wonderful, but don't boil your wheat!!! Just like 'mwedding' said, just soak it for a bit and it will be perfect. And more traditional is not what you see in the grocery stores (chock-full of wheat instead of parsley); more traditional is loaded with parsley. Also try adding a few more vegetables to the mix.....sweet bell peppers are a fabulous addition--as well as seeded, diced cucumbers.
The comments here are right on......Martha's recipe looks wonderful, but don't boil your wheat!!! Just like 'mwedding' said, just soak it for a bit and it will be perfect. And more traditional is not what you see in the grocery stores (chock-full of wheat instead of parsley); more traditional is loaded with parsley. Also try adding a few more vegetables to the mix.....sweet bell peppers are a fabulous addition--as well as seeded, diced cucumbers.
This recipe is not far off! First, if you boil the bulgur, you'll get sticky bulgur, which is not what you want! Soak it in warm water for about an hour and you'll have better results.
I think this recipe looks plenty "green." My daddy from Tyre follows these proportions almost exactly. Please give it a try--you'll be so glad you did!
Yes, the Tabbouleh I know is also more green. I have made it also with couscous and it is great. A wonderful hot day salad.
Very Tasty Best dish served well chilled with flat bread also very healthy as well for a extra bonus
I just watched Martha make Tabbouleh. There was too much bulgur in it. The traditional recipe varies a bit from region to region (and the Israeli version is mostly bulgur) but my grandmother, and every Lebanese home or restaurant in which I've enjoyed Tabbouleh, uses less bulgur and more parsley. Tabbouleh should be a bit more green than Martha's result. By the way, it's delicious and healthful and I hope everyone tries it. -- Linda
great recipe! the closest i have seen to more traditional tabbouleh.