Here's my version of tabbouleh
- 2 cups boiling water
- 1 cup (240ml) bulgur wheat (#2, medium size)
- 1 bunch (240ml) fresh parsley, chopped (the more the better)
- 1/2 cup (120ml) fresh mint, chopped
- 1 large tomato, peeled, seeded, and diced
- 1 cup (240ml) green onions, chopped
- 1 medium onion, grated
- 1/2 cup (100ml) extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tsp salt, plus more to taste
- 1 tsp fresh ground black pepper, plus more to taste
- dash of cinnamon (optional)
- Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible. Refrigerate until cool.
- Peel, seed, and dice the tomato. Chop the green onions, the white portion finely, the tops around medium. Finely chop the parsley and mint.
- Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl. Whisk the olive oil, lemon juice, salt and pepper together and pour over the salad. Stir through, and season to taste with salt and pepper.
- Refrigerate for an hour or so to allow the flavors to meld.
My modifications:
- Original recipe called for 1/2 cup lemon juice. Too much juice, I think. 1/3 cup seems more right, esp. based on the 1/2 cup of olive oil, gives more of a dressing feel. Also seems like too much liquid. We'll see how it looks after it sits in the fridge for a bit.
- Didn't have green onions, so used 2 large shallots. Probably could have used more.
- Another option is to add cucumber. I didn't, but would probably be good.
Check out Wiki Cookbooks for more tabbouleh recipes
