Tabbouleh

Mizzy's Note:

a light and refreshing middle eastern salad. Goes well with Hummus and Falafel, or just by it self. Be liberal with the lemon juice and oil, its really a matter of taste. I prefer my tabbouleh to be really soggy with more lemon juice than oil. Start off adding 1 tablespoon at a time until you're satisfied.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 (2 ounce) packages parsley
• 2 English seedless cucumbers
• 2 tomatoes
• 3 stalks green onions
• 1 cup dry bulgur
• pine nuts
• olive oil
• 1 freshly squeezed lemon
• sugar

Directions:

1. soak the bulgur wheat in water for at least 1 hour, and add more water as needed (make sure the water is covering the grains, as they will soak up moisture).
2. When bulgur is ready, drain well and put in salad bowl.
3. Finely chop parsley, add to bowl.
4. Chop cucumbers, remove seeds from tomato and chop finely.
5. Chop the green onion finely.
6. Add all the ingredients to the salad bowl.
7. Add olive oil, lemon juice and sugar to taste.
8. Roast pine nuts over frying pan, and sprinkle on top of salad.
9. Add fresh mint, optional.

Reviews

[NcMysteryShopper]

Great Tabouleh recipe!! I love Tabouleh and the addition of the pine nuts was awesome! I wish I had thought of it earlier! I did add some cut up sun dried tomatoes along with the fresh tomatoes and a bit of garlic (I like garlic in mine!)... otherwise I followed the recipe exactly. The sugar seemed to cut down on the acidity of the tomatoes. I served it along with huge garden burgers. I am surprised at the one star rating.... If you like Tabouleh I would try this one! Thank you for posting a great recipe!!!

[Chef #177734]

No pine nuts! No cucumbers! No sugar! And too much bulgur!! This also needs salt, a little black pepper and a little bit of allspice to be more like the real thing.