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.
- 1 cup bulgur wheat
- 1½ c. boiling water
- 1 tsp. Kosher salt
- ¼ cup fresh lemon juice
- 2 c. fresh chopped parsley
- 2 Roma tomatoes diced
- ¼ c. red onion diced
- ¼ c. olive oil
- 1 T. fresh mint chopped
- ¼ c. crumbled feta
- 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