Parsley and Bulgur Wheat Salad

Name: Parsley and Bulgur Wheat Salad (Tabbouli (ta-boo-lee))
Yield: Serves 4 (About 1 quart)
Cuisine: Lebanese
Ingredients: Bulgur wheat #1 (fine), found at specialty markets or online.; 2 tablespoons finely chopped fresh mint leaves; 2½ cups (lightly packed) finely chopped curly parsley; use green leafy parts and tender stems; ⅓ cup finely chopped green onion; use the green and white parts; 1/16 teaspoon sugar; 1/16 teaspoon ground paprika; 1/16 teaspoon ground black pepper; (For an extra-lemony flavor, add 1 teaspoon lemon zest.); 1 cup diced tomato (¼ inch); use firm red tomatoes; ½ teaspoon salt; 4 tablespoons extra-virgin olive oil; ¼ cup bulgur wheat #1 (fine); or: ½ tablespoon dried mint flakes; 3 tablespoons freshly squeezed lemon juice

Tabbouli (ta-boo-lee)

Preparation info

Serves
4
(About 1 quart )

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

I have seen many versions of this salad. I was raised on this one, and it remains my favorite. The main ingredient is parsley, which is full of valuable nutrients, including vitamins K and C. I prefer using curly parsley, as I feel it yields a lighter salad. Prepare the parsley, green onion, and mint the day before, and you will end up with fresh tabbouli that is out-of-this-world good! Offer tabbouli at a barbecue, as the tart taste of the dressing combined with the rich flavor of the pars