Time for an overhaul. This recipe has served me well for a long time, but there’s an easier way to handle the bulgur, compliments of Ina Garten via Kitchen Parade. Try to make this a day ahead of when you want it, because it really benefits from some chill time.
1 c bulgur wheat
1/2 t salt
1 t olive oil
juice of 1 lemon
3/4 c/175 mL boiling water
3 small tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, sliced thin
1 large clove garlic, chopped fine
1/3 c fresh mint, chopped
1 1/2 c parsley, chopped
juice of 1 lemon
1/2 c olive oil
1/2 tsp salt
1/2 t ground black pepper
pinch cinnamon
- Put bulgur, salt, olive oil and lemon juice in a deep bowl. Pour boiling water over bulgur stir just to combine. Cover with kitchen towel and set aside for 45 minutes.
- Stir tomatoes, cucumbers, green onions, garlic, mint and parsley together in a large mixing bowl. Whisk lemon juice, olive oil, salt, pepper and cinnamon together in a small bowl. Add bulgur to vegetables, add dressing and toss well. Cover and chill for at least 2 hours and toss again before serving.
Excellent recipe!
I’ve made tzatziki with falafel and I’ve been looking for a mediterranean side to go along with it. Comes out great.
I found you guys from my Aunt’s blog: http://german-gems.typepad.com/german-gems/
I’m always looking for good recipes. I’ll definitely be checking out your others.
Thanks!
Hi Joe,
I’m so glad you found us! We met your Aunt last year at a geeky blogger meetup – she’s a delight.
Just FYI, tabbouleh is traditionally made with white onion. I use green, as I don’t care for raw white onion, but if you like it, try it. Just keep the dice super fine so it distributes well.
Note that the Ina Garten / Barefoot Contessa version does some steps a bit differently, resulting a few fewer things to wash:
http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html
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