pam's tabouli / taboulleh

Name: Pam's Tabouli / Taboulleh
Prep time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup(s) cracked wheat ( i prefer medium bulgur #2); 3 to 4 cup(s) hot tap water; 2 bunch(es) fresh parsley, either curly or flat italian, minced very finely; 1 large ripe tomato , diced into fine dice (1/4 to 3/8 inch dice); 1 medium cucumber, peeled and diced similar to tomato size, deseed if the seeds are large and tough.; 3 to 5 medium scallions, chopped, white and part of green also; 10 to 12 - spearmint leaves, minced very finely; 1 small clove of garlic minced or 1/8 tsp garlic powder (optional but good); 1/2 cup(s) fresh lemon juice; 1/3 to 1/2 cup(s) olive oil, extra virgin; 2 to 3 teaspoon(s) white wine vinegar (to taste); - salt and pepper (to taste) can use seasoned salt if desired

(2 RATINGS)

50 Pinches 5 Photos

Pam Ellingson

Wichita, KS

Updated on May 5, 2012

I love Middle Eastern foods so I make this salad occasionally when the mood hits me. I can make a meal of tabouli, hummus and flat bread. Just luscious flavors. Karl Strasser made this recipe using Quinoa and loved it. Thanks for trying it and adding your photos, Karl!

Rate

Lots and Lots of chopped parsley gives this tart and tangy salad it's distinctive taste.

prep time 35 Min

cook time

method No-Cook or Other

yield makes about 8 servings

Ingredients

1 cup cracked wheat ( i prefer medium bulgur #2)
3 to 4 cups hot tap water
2 bunches fresh parsley, either curly or flat italian, minced very finely
1 large ripe tomato , diced into fine dice (1/4 to 3/8 inch dice)
1 medium cucumber, peeled and diced similar to tomato size, deseed if the seeds are large and tough.
3 to 5 medium scallions, chopped, white and part of green also
10 to 12 - spearmint leaves, minced very finely
1 small clove of garlic minced or 1/8 tsp garlic powder (optional but good)
1/2 cup fresh lemon juice
1/3 to 1/2 cup olive oil, extra virgin
2 to 3 teaspoons white wine vinegar (to taste)
- salt and pepper (to taste) can use seasoned salt if desired

How To Make pam's tabouli / taboulleh

Step 1

Put cracked wheat in a medium bowl and cover with hot water. Set aside for at least 20 minutes to let wheat absorb most of the water.

Step 2

While waiting for wheat to absorb, chop all the vegetables (if using fresh garlic, add it now) and put into a large non-reactive (glass, plastic, or stainless steel) bowl. Chop parsley and mint very fine and add to veggies in the bowl. Add lemon juice and olive oil, stir.
Step 3

When ready to make salad, drain wheat through a fine sieve, and squeeze out any excess water. Should not be really "dry" or "soggy", just well drained. Add wheat to the bowl with the veggies and lemon juice and toss to mix well. Add salt and pepper to taste (if using garlic powder, add it here). Again, stir and taste for seasonings. I recommend that you make this a day in advance and let it meld covered, overnight in the fridge. When ready to serve, stir in the white wine vinegar and adjust seasonings which may have mellowed (or not)with storage. I like to serve this with lemon butter and thyme roasted chicken, mixed roasted veggies and warm flat bread.
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