Tabouleh
Serves 8
Great summer salad using many mid-summer vegetables.
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Prep Time
45 min
Cook Time
5 min
Total Time
1 hr
Prep Time
45 min
Cook Time
5 min
Total Time
1 hr
Ingredients
  1. 1 cup bulgur
  2. 1.5 cup boiling water (add to bulgur, rest 30 min)
  3. 1 cup chopped fresh Italian (flat-leaf) parsley
  4. 1 tbsp. chopped fresh mint leaves
  5. 4 ea. scallions, finely chopped (include 2" of green tops)
  6. 1 tsp. minced garlic
  7. 2 fl oz olive oil
  8. 2 fl oz lemon juice
  9. 1 cup cucumbers, peeled, seeded, fine dice
  10. 1 cup bell peppers, seeded, fine dice
  11. 2 cups tomatoes, seeded, fine dice
  12. 1/2 tsp freshly ground black pepper
  13. 1/2 tbsp. salt
  14. 1/2 cups cooked chickpeas (optional)
Instructions
  1. 1. Combine bulgur and boiling water; cover and set aside for 30 min @ room temp.
  2. 2. While bulger is rehydrating, cut all ingredients.
  3. 3. Drain bulgur and squeeze out all excess water.
  4. 4. Add parsley, mint, scallions, garlic, olive oil and lemon juice. Mix well.
  5. 5. Use rubber spatula to incorporate cucumbers, peppers and tomatoes.
  6. 6. Season with salt and pepper.
Adapted from Deborah Madison Greens
Adapted from Deborah Madison Greens
Wisconsin Local Food https://wisconsinlocalfood.org/
Tabouleh