Hi. My name is Amy, and I like butter. Whew, it is a relief to share that with you all! Jew food is not exactly known for being healthy. It is filled with enough butter, oil and schmaltz to make Paula Dean cringe. Now I try to put a positive spin on things, but sometimes a girl just needs the real stuff, you know? Mmm butter. However, when I have had my fill of brisket and rugelach (which does happen from time to time), I reach for this herby tabouli.
Tabouli is super easy (almost no cook!) and super pretty, if I do say so myself.
It is also chock full of healthy veggies, good for you grains, and herby goodness. But it is so darn tasty you won’t even know it is healthy! Tricky.
First, boil water and pour over bulgur wheat. Let soak for 30 minutes or until all the water is absorbed. Then chop cucumber, onion and tomato into small pieces and add to the bulgur wheat. Chop up parsley, scallions and mint and add to bulgur and veggie mix.
In a separate bowl, mix olive oil, juice from lemon, salt and pepper and then add to the bulgar mix. Chill in the refrigerator for an hour, and serve chilled or at room temperature.
Served with pita chips or as a side dish to chicken or fish, is is perfect for summer! I like to add chickpeas too for a vegetarian friendly main dish. But I won’t blame you if you serve yours with brisket.
And for my culinary school followers out there, school is going great so far! We are practicing knife techniques (I can now make a mean French fry) and learning all about food safety (kids, your Bubbe was right, don’t eat raw chicken!) I will definitely share some photos and more good stuff once we get a little more settled in class. I hardly even miss wearing nail polish! (Kidding, sort of.)
Tabouli Salad
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- 1 cucumber peeled and seeded
- 1/2 red onion
- 1 plum tomato
- 1/2 cup olive oil
- 1 lemon juiced
- 1 cup parsley
- 6 scallions
- 1/4 cup fresh mint
- Salt and pepper to taste
Instructions
- Boil water and pour over bulgur wheat. Let soak for 30 minutes or until all the water is absorbed.
- Chop cucumber, onion and tomato into small pieces and add to the bulgur wheat.
- Chop up parsley, scallions and mint and add to bulgur and veggie mix.
- In a separate bowl, mix olive oil, juice from lemon, salt and pepper and then add to the bulgar mix.
- Chill in the refrigerator for an hour, and serve chilled or at room temperature.
10 Comments
Another winner my precious!! Your recipes used to make my mouth water, now I am just drooling!!!!!! Keep ’em coming! Yeehaw!!!
Bubbe
Thanks, Bubbe! I’ll get you a rag.
Pretty indeed! How long will you be in culinary school? Maybe we’ll see you on the Food Network Channel in Chopped (hopefully you won’t be chopped!)?
Thanks! The program is a year long. I am aiming for Next Food Network Star! They need some Jews in front of the camera.
I just LOVE your site and recipes Amy; I have pinned your pumpkin hummus, homemade lox and gefilte fish recipes on Pinterest. Your recipes for tabbouleh looks good, I would only ADD that you use SEA SALT; it makes ALL the difference and I find that ENGLISH cucumber works out very nicely. I love my tabbouleh…thanks for sharing your recipes…
Thanks, Denise! Great tips with the sea salt and English cucumbers!
[…] Tabouli Salad […]
[…] Tabouli Salad […]
Your recipe is almost identical to the way I’ve made it all my life, save that I usually soak the bulger at room temp in cold, salty water, overnight… and also add fresh, chopped mint. Which tomatoes, cukes, and onions are up for grabs (depending on availabilty), but my family tends to prefer fragrant, multi-coloured grape tomatoes, English cucumber, and sweet onions.
My adult son ate a whole 2# container in one day’s sitting, so I also make large enough quantities to ensure that I get some finished product, in addition to that consumed while adjusting seasonings.
L’shana Tovah!
Amazing! Does the soaking make a difference? I haven’t made this recipe in too long, will be making soon!