Tabbouleh

Edit
Tabbouleh

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork. This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.

Rating

Ingredients

  • 1/4cup fine bulgur wheat
  • 1small garlic clove, minced (optional)
  • Juice of 2 large lemons, to taste
  • 3cups chopped fresh flat-leaf parsley (from 3 large bunches)
  • 1/4cup chopped fresh mint
  • 1/2pound ripe tomatoes, very finely chopped
  • 1bunch scallions, finely chopped
  • Salt, preferably kosher salt, to taste
  • 1/4cup extra virgin olive oil
  • 1romaine lettuce heart, leaves separated, washed and dried
Set base servings to enable scaling:

Directions

Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.

Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 143Saturated Fat: 1 gramUnsaturated Fat: 8 gramsSodium: 424 milligramsSugar: 3 gramsFiber: 5 gramsCarbohydrate: 14 gramsProtein: 3 grams

Source: https://cooking.nytimes.com/recipes/1012585-tabbouleh