Tabouli is the Queen of Salads in the Middle East. It graces the tables of
the most elegant dinners and is always requested at family gatherings.
This recipe takes the guesswork out of preparation. A sharp knife or a
food processor with a sharp blade makes quick work of the chopping.
Place bulgur in a large bowl and stir in the lemon juice. Set aside while
preparing the vegetables so bulgur will absorb the lemon juice.
Rinse and prepare parsley
Chop parsley very fine. If using a food processor, chop small batches
of parsley at a time. Pulse rapidly and do not over-process.
Place parsley in the bowl with the soaked bulgur. Add remaining
ingredients and toss to mix. Refrigerate for one hour until the bulgur is
softened.
NOTE: The bulgur and vegetables, except the onions, may be prepared
up to one day in advance. When ready to serve, add the diced onions,
seasonings and oil and toss.
*Fine bulgur (#1) may be substituted. See Glossary of Ingredients
Category
Baharat MIDDLE EASTERN BLEND
Dressings
Frying
Lemon
Salad/Dressing
Salads
Servings
Makes 6 cups
Author
- 1/2 cup medium bulgur (#2)*
- 1/2 cup lemon juice
- 4 large bunches parsley (or parsley to equal 4 cups chopped)
- 2 medium tomatoes, diced
- 1 small cucumber, peeled and diced
- 1/2 cup diced onion
- 1 Tbsp dried mint or 1/4 cup chopped fresh mint
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp SPICE BAZAAR Ba h a r at MIDDLE EASTERN BLEND
- 1/4 cup extra virgin olive oil