Tabouli is the perfect meal for a hot day like today. I have a large glass casserole that I keep full of soups in the winter. In the hot weather, I stock it with salads like this one.
(Photo credit: ©2009 Penny Cherubino)
Tabouli or Tabbouleh or Tabouleh
1/2 European cucumber diced
12-16 cherry tomatoes quartered
2 scallions sliced in thin rounds
1 clove of garlic finely minced
1 stalks of celery diced (if you have some nice celery leaves you can chop them with the herbs)
1 1/2 cups of parsley leaves (loosely packed). Wash, dry and chop.
1/2 cup of mint leaves (loosely packed). Wash, dry and chop.
3/4 cup medium bulgur wheat
1 1/2 cups boiling water
1 (15 oz) can of chickpeas, drained and rinsed
The zest and juice of one lemon (more or less to taste)
1/3 cup of extra virgin olive oil (more or less to taste)
- Fresh ground black pepper and salt to taste
- Optional: crumbled feta cheese and pita bread or romaine lettuce for serving.
- Combine the cucumber, tomatoes, scallions, garlic, celery, parsley, mint, bulgur and chickpeas in a large bowl and mix. Add lemon zest and juice, olive oil, salt and pepper and mix.
- Pour boiling water over the bulgur, soak for 5 minutes, drain out as much of the excess water as possible. Toss with the vegetables.
Recipe notes:
Tabouli, [pronounced tuh-BOO-luh and also spelled tabouleh and tabbouleh) is a staple of Middle Eastern cuisine. Traditionally, it is made with bulgur or cracked wheat. Classic recipes contain more herbs than vegetables or grain. Parsley is their main ingredient.
This version is a tasty way to increase your vegetable intake. Adding chickpeas makes it more nutritious. When you combine a legume (like chickpeas) with a grain (like brown rice) you create a complete protein. A bit of feta sprinkled on top will add more nutrition and another texture.
While this salad is quite lemony, Ed always wants more lemon. You can serve lemon wedges on the side.
We serve it in whole-wheat pita pockets for lunch or as a side dish with supper. It travels well and is a hit at potluck dinners, picnics and parties.
In his absorbing book “A Mediterranean Feast” food historian and author Clifford Wright says, “Tabbouleh is properly eaten by scooping up small amounts with pieces of romaine lettuce, not with a fork and knife or pita bread.” You can try this serving method for variety. He also recommends hand chopping the ingredients with a chef’s knife rather than using a food processor. I agree! But, if you prefer a machine, use a few short pulses so you don’t create mush.
As with many salads, you can vary the ingredients and quantities. If you like more parsley and mint– add it. It you want less lemon– reduce that. If you have tomatoes to use, toss them in. Please, let us know what changes you made or direct our readers to your favorite tabouli recipe or favorite place to buy prepared tabouli.
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