There are many recipes for tabouli, but most don’t create the type I like: full of parsley and lemon juice, and no mint. Tabouli is a nutritious, joyous salad that always feels festive to me.
The bulgur gives nutritious carbohydrate power, the mix of oil and lemon juice bring out the bulgur’s B vitamins, and the parsley and tomato combine to up the salad’s Vitamin C absorbability.
Makes 4 cups
½ cup bulgur
1 cup boiling water
3 cups finely chopped parsley
¼ cup finely chopped green onions
2 cloves garlic, finely chopped (1 Tbsp)
1 very ripe medium size, tomato, finely chopped
1/3 cup olive oil
3-5 Tbsp lemon juice
1 tsp salt
¼ tsp sumac
¼ tsp baharat (or 1/8 tsp paprika and 1/8 tsp ground cumin)
- Place bulgur in a large bowl and cover with boiling water. Let sit, uncovered, for 20 minutes. (There’s no need to drain unabsorbed water.)
- Add rest of ingredients in no particular order, although I like to add the oil and spices before the vegetables.
- Mix well and let sit at least 30 minutes.
- Taste and adjust seasonings, as needed.