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Tuesday, July 21, 2015


Tabbouli is one of those simple salads that is perfect for the summer time.   I admit I have had multiple problems getting the bulghur to the correct consistency.   Original recipes always tell you to add boiling water to the bulghhur and let it set for 15 minutes.  Then I always have half cooked bulghur sitting in water.  I have adapted this recipe to show how I get the bulghur cooked.

  • ½ c. fine bulghur wheat
  • 1 c. boiling water
  • 3 bunches flat-leaf parsley
  • 1 bunch mint
  • 2 roma tomatoes, seeded and finely diced
  • 1 large cucumber, peeled, seeded, and finely diced
  • 3 green onions, thinly sliced (white and light green parts only)
  • 6 Tbsp. extra virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • ½ tsp. Kosher salt
  • Put bulghur in a bowl and pour boiling water over.  Cover and let sit for 15-20 minutes.  If your bulghur is still hard ad sitting in water put it into the microwave and cook for 2 minutes.  Check consistency and continue this method until bulgur is fluffy and water is gone.  Cool.  Chop herbs finely.  MIx herbs, bulghur, tomatoes, cucumbers and onions in a bowl.  Drizzled on olive oil and lemon juice.  Mix well.  Sprinkle in salt and mix again.  Cool in refrigerator until serving.

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