Tabbouleh Salad

Galley Wench's Note:

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 1 cup bulgur
• 1 ½ cups boiling water
• 1 ½ teaspoons salt
• ¼ cup fresh lemon juice or ¼ cup lime juice
• 1 teaspoon garlic (crushed)
• ½ cup chopped scallion (include greens)
• ½ teaspoon dried mint flakes
• ¼ cup olive oil ((good quality)
• fresh black pepper
• 2 medium tomatoes (diced)
• 1 cup fresh parsley (chopped and packed)
• ½ cup cooked chickpeas (optional)
• 1 chopped green red bell pepper (optional)
• ½ cup coarsely grated carrot (optional)
• 1 chopped cucumber (optional)

Directions:

1. Combine bulgur, boiling water, and salt in a bowl.
2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
3. Add lemon juice, garlic, oil, and mint, and mix thoroughly.
4. Refrigerate 2-3 hours.
5. Just before serving add the vegetables and mix gently.
6. Correct seasonings.
7. Garnish with olives.

Reviews

[Taylor's Mommy]

DELISH! Doubled the recipe and let it sit all day in the refrigerator....perfection!!!!!

[Andi of Longmeadow Farm]

Galley, lovely salad, and perfection for a hot day on the farm. I put this together last night, and we had it as a cool salad this day for lunch. I did add some olive oil that was special because it had lemon infused in it, so I decreased the lemon (fresh) but other then that, added all optional ingredients. So great, I expect to eat this a lot during this summer! Made for ZWT6 Zee Zesties!

[Annacia]

Top notch salad. It would be so easy to add some fish or chicken to make it a full meal. I used all of the options except the cucumber. This is very good and there is no comparison to the stuff from the deli. I thought the garlic and lemon were right on the mark but I did use a bit more mint than ask for. Yummm