Tabouli

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Recipe submitted by bshwiry@ucla.edu

Tabouli

Ingredients (use vegan versions):

   1 cup fine bulgur wheat
   3 bunches italian parsley
   3 medium tomatoes
   1 large bunch scallions
   1 and a half lemons juiced
   1/2 cup olive oil or to taste
   salt and pepper(black) to taste
   garden mint (quarter bunch)

Directions:

Rinse bulgur with cold water and discard water. Add half of the lemon juice to bulgu. Finely chop parsley leaves and mint. Chop scallions and tomatoes into small pieces.

Mix all ingredients and let sit for an hour in refregarator.

Serve with crisp romaine lettuce leaves

Serves: 6.

Preparation time: 1 hour

this is definitely the only authentic tabouli recipe--at least its a lot like the one I've been getting raves about for years. Recently I have made it without tomatoes in the winter, and even in summer I only add tomato at the table. If there is any leftover, the salad keeps much better that way. Also, since my husbands bypass, I have been sneaking the total fat down to only a couple tablespoons of Olive oil, and no complaints yet.

Archived comment by: caroline

Tabouli!!! my faviorite!!!

Archived comment by: joshua

i love tabouli, my mom always makes it for us!!!!!

Archived comment by: ahlam

HI! Oh my, I love Tabouli! I tell all my friends about it. Right now I'm working on getting a tree hugger friend into this delicious veggie treat. Wish me luck in converting my friend to a Tabouli fanatic! Us Taboulers have to stick together, know what I'm sayin? Great job VegWeb!

Archived comment by: jonErikDavisIsCool

The recipe was excellent! i ended up using hot water to soak the bulgar wheat...but i have also had suggestions to use sour grape juice, tomato juice and lemon juice to soak it! i also used chives and a purple onion instead of scallions...which i prefer. i am so glad this recipe was here! thanks

Archived comment by: vaughana

Good to see someone hit Tabboulah recipe right on the head. Ingredients are well proportioned for great flavor, no heat use in summer and preparation time is kept low. Only suggestions I would make, while preparing ingredients let the bulgur soak in lukewarm water, and use iceberg lettuce for neutral crisp taste instead of romaine.

Archived comment by: joejoe

I also like to add sliced black olives to my tabouli.

Archived comment by: sassyCassie

I love homemade tabouli! I used these measurements: 1 c bulgur (poured 1 1/2 cups boiling water over and let sit for 30 minutes to hydrate), 1 large bunch chopped Italian parsley, 1/4 bunch of chopped fresh mint (probably 20 leaves or so), 8 chopped scallions, juice of 2 lemons, 1/4 cup extra-virgin olive oil (next time I'll try even a little less just to save calories), 1 1/2 teaspoons sea salt, and 1/2 teaspoon freshly ground black pepper. I added 2 medium chopped tomatoes upon serving so as not to get too mushy. I also decided to add about half of a 15 oz can of garbanzo beans/chickpeas (rinsed). Next time, I may add some chopped fresh garlic. If you're a mayonnaise freak like me, another alternative is to cut back on the olive oil a bit and add in some Vegenaise (not authentic, but delicious nonetheless). This makes a great light meal with the added protein in the garbanzos.

Archived comment by: willwolf

Forgot to mention--I also added 1/2 of a seedless cucumber, chopped. Absolutely delicious tabouli!!

Archived comment by: willwolf

This was way too lemony for me. I rinsed it to reduce the lemon flavour. The bulgar is still hard, but it has only been sitting for a half hour or so. I'm disappointed so far. Maybe I'll be pleasantly surprised when it is ready. I'm expecting dh to dislike it.

Archived comment by: dal meshugga