Try this Tabbouleh Salad recipe, or contribute your own. "Low-fat" and "Meatless" are two of the tags cooks chose for Tabbouleh Salad."This is sooooooooo good! In my opinion at least! But I can't figure out how other people finished this recipe in an hour. The wheat has to stand for 1 hour and the recipe says to let everything sit for 3 more hours!" - maxintaft
Yield: 6 Ready in 1 hours
33 people trying soon
Verified by stevemur
|1/2 cupDry bulgur wheat|
|1 cupBoiling water|
|1/3 cupLemon juice; freshly squeezed|
|6 tablespoonsSpearmint; minced|
|1 teaspoonSalt; or to taste|
|1 teaspoonBlack Pepper; freshly ground|
|1/4 cupExtra Virgin Olive Oil|
|1 cupParsley; (up to 2 cups), finely minced|
|3/4 cupScallion; chopped|
|3 largeTomatoes; finely diced|
|2 clovesGarlic; minced|
|1 headRed leaf lettuce|
Tabbouleh Salad Preparation
Put the bulgur in a large bowl and pour the boiling water over it. Let soak at room temperature for at least 1 hour.
When the grain has absorbed all the water, mix the lemon juice, mint, salt, and pepper in a separate bowl and slowly stir in with a large spoon until all the grains are coated. Stir in all remaining ingredients (except the lettuce) until they are thoroughly distributed throughout the grain. The hardest part about making Tabbouleh Salad is waiting for all of the tempting ingredients to set as the grain absorbs all of the liquid. Cover and regrigerate at least 3 hours before serving, or overnight if you are preparing a day in advance. Fluff up with a fork and serve on a bed of red leaf lettuce. Serve as a side dish along with chicken fish, such as Lemon Grillet Halibut, or simply scoop with some warm pita bread.
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