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 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 the following way: hold the whole bunch under cold running water with the stems up. Then, with the water still running, swish the parsley leaves in the sink until the parsley is clean. Place the bunch on a cutting board and cut off the stems just below the rubber band or tie. Discard the cut off stems and remove any remaining large stems. Roll the parsley in a dish towel or spin it in a salad spinner to remove excess moisture. If parsley is to be chopped, it
should be dry or the chopped parsley will be mushy. To store parsley, place it in a plastic bag with a paper towel inside. Leave the bag open and refrigerate in your vegetable crisper. It will keep for several days. 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.
- 1/2 c Medium Bulgur (#2)*
- 1/2 c 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 c diced Onion
- 1 tbsp dried Mint or 1/4 cup chopped fresh Mint
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Middle Eastern Blend
- 1/4 c Extra Virgin Olive Oil