Tabbouleh (parsley salad with bulgur)2012-09-24
I love this salad! It’s simple to make and so delicious! I had it for the first time in Kuwait and ate it almost every day. It’s one of the few vegetarian dishes that I love.
This salad can be made according to your own taste, ie. The amount of each ingredient can be adjusted as desired or according to availability. I prefer to have less bulgur and more parsley. This salad is best eaten the day after to allow the flavours to develop.
Bulgur is made from durum wheat and comes in different size grains : fine, medium, coarse and very coarse. For this salad, I prefer to use medium size grain but the fine grain is also acceptable. Because the bulgur is already pre-cooked, you just need to soak it in hot water for 30 minutes or until softened. Bulgur is high in fiber and has a slightly nutty taste which makes it a good substitute when you tire of the usual carbs.
- 1/2 cup of medium size bulgur
- 2 cups of fresh Italian parsley, roughly chopped
- 2 tomatoes, chopped
- 1 stalk of spring onion, chopped
- 10 mint leaves, chopped
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- Juice of one lemon
- 2 tablespoons of extra virgin olive oil
- Fresh ground black pepper
Reconstitute the bulgur in 2 cups of hot water for 30 minutes or until softened. Drain.
Combine all ingredients in a mixing bowl. Adjust the seasoning by adding more salt, lemon juice, etc. Set aside for 1 hour for the flavours to develop.
Serve with pita bread.