Even better -- though certainly less traditional -- made with quinoa (cooked like white rice in twice its volume of water). Crunchier texture and more definite flavor.
Tabbouleh
Use fine-grained bulgur for this refreshing, lemony salad.
Enlarge Image
Credit: André Baranowski
3 tbsp. bulgur wheat (No. 1 grade)
1⁄2 medium white onion, chopped
1 tsp. kosher salt, plus more
1⁄2 tsp. ground allspice
1 lb. medium tomatoes, cored, seeded,
and finely chopped
3 cups minced flat-leaf parsley
1⁄2 cup finely chopped mint leaves
7 tbsp. extra-virgin olive oil
5 tbsp. fresh lemon juice
1. Put bulgur into a small bowl; cover with 1⁄2 cup warm water. Let soften for 10 minutes; drain bulgur; set aside.
2. Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.
MAKES ABOUT 3 CUPS
Ratings & Reviews (3)
Whatever this is, it is assuredly NOT tabbouleh. No Lebanese person would recognize it as such.
The recipe looks like tabbouleh but the picture is of something else entirely. In Diana Restaurant in Nazareth they use only parsley, green onions, mint, bulgur, lemon juice, salt and olive oil.
Tabbouleh
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