Tabouleh (Tabbouleh)

Tabouleh on Turquoise 4

We have had hot muggy days over the past week; the type of weather that isn’t conducive to indoor cooking. Who wants to slave over a stove in the summertime anyway? Not me. Tabouleh is a perfect option when the temperature soars and there’s no need to even crank up a burner. Just use the kettle to boil water for the bulgur. That’s it! Even though tabouleh is a filling salad, the fresh mint along with the lemon juice in the dressing keeps it tasting light and refreshing.

Ingredients

  • 3/4 C bulgur (cracked wheat)
  • 1 C boiling water
  • 1 C tomato, small dice
  • 1 small red onion, fine dice
  • 1/2 C red bell pepper, fine dice
  • 3/4 C peeled & seeded cucumber, fine dice
  • 1/2 C minced fresh parsley
  • 2 T minced fresh mint
  • 1 tsp kosher salt flakes
  • 1/4 tsp chili powder
  • 1/4 C lemon juice
  • 1/2 C olive oil

Preparation

  1. Pour hot water over the bulgur and set aside for about 30 minutes. During this time the bulgur will absorb the water and soften up. Chill the prepared bulgur in the fridge for at least an hour before mixing with the remaining ingredients. I often prepare the bulgur the night before I make tabouleh.
  2. Combine the tomato, red onion, bell pepper,cucumber,parsley, mint and kosher salt.
  3. In a separate container mix together lemon juice, olive oil and chili powder.
  4. Add the chilled bulgur to the vegetable mixture and combine with the prepared dressing. Chill before serving. Garnish the salad with sprigs of fresh mint.

 

Tabouleh on Turquoise 1

 

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