Under 30 Minutes

Tabbouleh

Check the rice and grains aisle for fine-, medium-, or coarse-grind bulgur. It's also sold in health-food stores and Middle Eastern specialty shops. In this recipe, we used the widely available medium-grind bulgur.

  • Prep:
  • Total Time:
  • Servings: 6
Tabbouleh

Source: Everyday Food, April 2007

Ingredients

  • 1 cup medium-grind bulgur
  • coarse salt and ground pepper
  • 6 plum tomatoes, cored, seeded, and diced
  • 1 English cucumber, seeded and diced
  • 1 cup chopped fresh parsley (from 1 to 2 bunches)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 3 tablespoons olive oil

Directions

  1. In a medium bowl, mix bulgur with 1/2 teaspoon coarse salt and 2 cups boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid; return to bowl.

  2. Add tomatoes, cucumber, parsley, lemon juice, and oil; season with salt and pepper, and toss to combine. Serve immediately, or cover and refrigerate up to 3 days (bring to room temperature before serving).

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