Tabouleh is a Middle Eastern dish which is not only refreshing, but also highly nutritious. Tabouleh’s ma in ingredient-bulgur wheat-is an ancient grain that dates back to 2800 B.C. It was once considered a sacred food due to its resistance to insect attack or spoilage. There are also biblical references of bulgur regarding the Babylonians and the Hittites.
As a dish, tabouleh is high in fiber, carbohydrates, lycopene and good carbohydrates(is there a bad carb? just kidding.) There are multiple variations of tabouleh, my personal favorite is the one I am sharing below. This version contains mint that I rescued from my garden after we had -10F temperatures. If you don’t care for mint, that is not a problem, don’t use it!
I know I say this about every recipe on this blog, but tabouleh is easy to make. If you can boil water and chop veggies( not at once 🙂 ), you are good to go! Try it! Let me know how it turns out. I would love to hear from you. Tabouleh makes a wonderful summer dish, it is so refreshing on a hot summer day.
A really simple recipe for an authentic tabouleh made with cracked bulgur wheat, parsley, tomato, feta, mint, lemon juice and onion. There is some variation on the spelling of tabbouleh or tabouli, no matter how you spell it you will love this salad with it's fresh flavors!
- In a glass bowl place lemon juice, olive oil, parsley, tomatoes, onion, mint and feta. Mix well, cover and refrigerate for 2 hours.
- In another glass bowl, place the bulgur wheat. Add the boiling water. Cover and let it stand at room temperature for 45 minutes. Refrigerate for one hour.
- When bulgur is cold, remove from fridge and add the vegetable mixture and mix well.
- Serve cold