Tabbouleh Recipe / Tabbouleh

Tabbouleh Salad

For some reason we associate tabbouleh salad with summer days. Maybe it's the smell of cucumber, or the aroma of mint? Maybe it's because we often serve it as a side for barbecued chicken, or lamb. But of course, it's good any time of year!

For this bulgur salad you will need:

1 cup bulgur

2 cups boiling water

1 medium English cucumber, seeded and diced

1/2 pound cherry tomatoes, (about 14 or 15), quartered

1/2 cup fresh parsley, chopped

1/4 cup fresh chives, chopped

2 tablespoons fresh mint, chopped

For the dressing you will need:

4 tablespoons olive oil

3 tablespoons lemon juice

1 garlic clove, minced

Salt and pepper to taste


To make the salad...

In a large bowl, add bulgur and stir in boiling water.

Cover and let stand for 30 minutes.

Drain well using a spoon to squeeze out excess water, and let cool.

Mix together bulgur, cucumber, tomatoes, parsley, chives and mint.

To make the dressing....

In a small bowl, whisk oil, lemon juice, and garlic pour over salad and mix well.

Season with salt and pepper.

Refrigerate for at least 1 hour or up to 6 hours.

Remove from fridge 15 minutes before serving.

This recipe for tabbouleh serves 6.

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