Steakhouse Tabbouleh

Name: Steakhouse Tabbouleh
Cook time: PT0D0H25M
Total time: PT0D0H25M
Yield: serves 8
Ingredients: ¾ cup finely cracked bulgur wheat; 4 large tomatoes, finely diced (4½ cups); 2 medium green bell peppers, finely diced (2 cups); 1 English cucumber, finely diced (2 cups); 8 medium scallions, thinly sliced (1⅔ cups); ¼ cup extra-virgin olive oil; 2 Tbsp. fresh lemon juice, plus more as needed; Kosher salt; Freshly ground black pepper; 4 large bunches flat-leaf parsley, leaves finely chopped (2⅔ cups); 2 Tbsp. finely chopped fresh mint leaves

bySAVEUR Editors| PUBLISHED Oct 10, 2019 6:24 PM

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Get the recipe for Steakhouse Tabbouleh ». *Denny Culbert*

Bulgur—parboiled, dried, and cracked wheat berries—is the base of this Lebanese salad served at Jamil's in Tulsa, Oklahoma. Use "superfine," or type No. 1, which hydrates with just a quick soak in the vinaigrette.

Featured in: The Last Lebanese Steakhouse in Tulsa

Equipment

Yield: serves 8

Time: 25 minutes

Ingredients

¾ cup finely cracked bulgur wheat
4 large tomatoes, finely diced (4½ cups)
2 medium green bell peppers, finely diced (2 cups)
1 English cucumber, finely diced (2 cups)
8 medium scallions, thinly sliced (1⅔ cups)
¼ cup extra-virgin olive oil
2 Tbsp. fresh lemon juice, plus more as needed
Kosher salt
Freshly ground black pepper
4 large bunches flat-leaf parsley, leaves finely chopped (2⅔ cups)
2 Tbsp. finely chopped fresh mint leaves

Instructions

In a fine-mesh strainer, rinse the bulgur well under cold running water. Let drain thoroughly.
Transfer the bulgur to a large bowl. Add the tomatoes, bell peppers, cucumber, scallions, olive oil, and lemon juice. Season with kosher salt and freshly ground black pepper, and toss to combine. Add the parsley and mint, and toss gently; set aside at room temperature for 10 minutes before serving.

Fruit Middle Eastern Salads Seasons Summer Easy grains Issue 199 parsley Recipes Salad Tomato