I love tabbouleh (aka tabouli). I’ve only had it a few times that I can remember. The first was at a small cafe in Los Angeles last summer before we left for Asia—it was served with gyro and falafel. The second time was at a Greek restaurant here—served as a side dish along side lots of grilled meat and other side dishes.
Fun fact: The lettuce, green onion, and mint are from my garden! Hello freshly-picked!
Tabbouleh (adapted from Deliciously Declassified)
- 1/2 cup of dry bulgur (The rule of two—like quinoa, bulgur expands to 2x the size when cooked)
- 1 cup boiling stock (vegetable, or chicken)
- 1 bunch parsley
- 1 large ripe tomato
- 1 bunch green onions
- 1/4 tsp finely chopped mint
- 1/4 cup of lemon juice
- 1/4 cup of extra virgin olive oil (aka EVOO)
- Salt and freshly ground black pepper to taste
- Lettuce leaves to garnish **optional
- Rinse bulgur in a bowl.
- Pour hot stock over bulgur, stir once, then let bulgur sit for 15-20 minutes.
- Mince parsley, chop tomatoes, green onions, mint and put into a bowl.
- In a separate bowl, mix together lemon juice and EVOO. Add salt and pepper to taste.
- Once bulgur has finished expanding, strain from any excess stock and mix with the chopped vegetables.Stir to combine.
- Pour lemon juice/olive oil sauce over bulgur-parsley mixture and gently mix.
- Let cool in the refrigerator and garnish with lettuce leaves before serving. **Optional