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Tabbouleh

Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges.

  • Yield: Makes 4 1/2 cups
Tabbouleh

Photography: James Baigrie

Source: Martha Stewart Living, May 2004

Ingredients

  • 1 cup bulgur 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

  1. Soak bulgur 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.

  2. 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.

Variations

Mint is optional. Martha prepared bulgur as follows: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely.

Reviews (9)

  • superjd1 12 Sep, 2009

    GKARAM IS CORRECT!!!

  • tski 31 Mar, 2009

    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!

  • LMA1969 30 Mar, 2009

    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.

  • LMA1969 30 Mar, 2009

    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.

  • mwedding 30 Mar, 2009

    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!

  • daisymay09 27 Mar, 2009

    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.

  • raggedyandrew 27 Mar, 2009

    Very Tasty Best dish served well chilled with flat bread also very healthy as well for a extra bonus

  • GKaram 27 Mar, 2009

    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

  • andeande 23 May, 2008

    great recipe! the closest i have seen to more traditional tabbouleh.

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