Tabouli is a great Lebanese summer salad. Perfect for lunch or dinner with grilled or roasted meats (especially lamb), fish or chicken. Try to get your hands on some local cucumbers and heirloom tomatoes to really make this special. If you want to make a vegetarian meal out of it, grill some large Portabello mushrooms, stuff with the Tabouli and top with a little crumbled Feta. One of my favorite ways to eat Tabouli is simply topped with a couple of lightly poached eggs for a nice light morning meal.
1 cup medium Bulgar wheat (#2)
2 bunches Italian parsley, stemmed and chopped
1/2 cup finely chopped fresh mint leaves
2 bunches green onions, chopped
4 -5 ripe firm tomatoes, diced
2 large cucumbers, peeled, seeded and diced
3 lemons, juice of
1/2 cup extra virgin olive oil
salt & fresh ground pepper
1. Wash bulghur thoroughly, drain, and soak in fresh very hot water for about 1 hour.
2. Drain and squeeze as dry as possible, and combine in a large bowl with the tomato and cucumber.
3. Add the chopped parsley and mint.
4. Drizzle with lemon juice and olive oil. Mix thoroughly.
5. Add salt and pepper to taste, and toss thoroughly.
6. Refrigerate for about an hour, taste, and adjust salt and pepper.
7. If you would like it a little more “wet” add a little more olive oil before you serve it.