Tabbouleh

24 Ratings
  • 5 2
  • 4 7
  • 3 9
  • 2 3
  • 1 3

This simple Mediterranean salad takes little time to make and is extremely healthy. Serve this as a side dish or a sandwich filling; try layering it in pita bread and top it with cold sliced lamb and feta cheese.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, October 2010

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Read the full recipe after the video.

Recipe Summary test

Servings:
6
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Ingredients

Directions

  • Rinse the bulgur wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.

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  • Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.

  • Whisk together the lemon zest and juice, olive oil, and salt. Stir the dressing into the salad to fully combine.

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Reviews (4)

24 Ratings
  • 5 2
  • 4 7
  • 3 9
  • 2 3
  • 1 3
Martha Stewart Member
10/17/2012
Being of meditteranean origin, i grew up eating tabbouleh all the time. first of all it does not contain cucumber, second the mint should be half the quantity, and the lemon double the quantity mentioned. However, i am glad she used bulghur instead of the couscous they sometimes mention, and it is SO WRONG!
Martha Stewart Member
07/17/2011
I love this show !! The first recipe I tried of hers was the tabbouleh, .. I didn't see the beginning of what she did, but the first thing it said on the recipe was to soak in cold water for 20 minutes...I have made tabbouleh many times,but never soaked bulger in cold water, always hot....so I tried it....well, naturally it was still too hard...so I just boiled my water and did it that way....took a little longer doing that, no big deal...did anyone else have an issue with that ?
Martha Stewart Member
12/06/2010
you presented it with mom. Great having your family around. Keep up the great shows!
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Martha Stewart Member
12/06/2010
Love this and how you
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