Tabbouleh Salad...using bulgur or couscous. I love making this salad during the summer months. It is perfect if you have garden fresh tomatoes, cucumbers, scallions and herbs. But if you don't have a garden, don't worry... it is still delicious with some store bought vegetables and herbs. I got this recipe from my little mezze book. I made a few recipes and this is yet another great recipe. Amounts of herbs/seasoning can be adjusted according to taste. Lebanon and Syria both claim this salad as their own. But this salad has become popular all over the world. The Middle Eastern salads focus more on the herbs, while in the west the wheat is more dominant. I like the wheat to dominate, so I don't add too much parsley to mine. I also add cucumber...that of course is optional. You can skip it if you like. You can make this salad with either bulgur wheat or use couscous. The bulgur will take some time to absorb the liquids and get tender....whereas the couscous will become tender much quicker. This is definitely a refreshing salad, side dish or a complete meal. Serve it with some pita bread/naan and you have a vegetarian meal. I've included pictures of both the bulgur and the couscous...
You will need:
You will need:
2/3 cup bulgur wheat, or couscous
3-4 TBS lemon juice, freshly squeezed
3-4 TBS extra virgin olive oil
2-4 TBS flat leaf parsley, shredded
1-2 TBS mint, shredded
4-6 scallions, finely chopped
2 Tomatoes, peeled,seeded and diced( I don't bother with peeling and seeding)
1/4 cup cucumber, diced ( I like to use the small Persian cucumbers)...optional
salt and pepper to taste
Showing you both the couscous and bulgur wheat.
Drain and put in a large mixing bowl. Add 3 TBS of lemon juice and olive oil enough to cover the grains ( I usually just add about 2-3 TBS olive oil and add about 1 -2 TBS of hot water to the bulgur. The couscous, I noticed, doesn't require any additional water)
Set aside for at least 1 hr until the grains absorb the liquid and become tender. Add the herbs, scallions,tomatoes, cucumber, salt and pepper.
Toss all the ingredients together.
Taste and adjust seasoning...add more oil/lemon juice, salt or pepper according to your preference. Serve immediately...or cover and refrigerate for later.
Tip: The longer the salad stands, the more oil/lemon juice it will absorb. Taste before serving to see if it needs moistening.