Tabouleh is a great summer salad. The cucumbers and mint add a great light and refreshing element and pretty much all the ingredients are good for you. The base of the salad is bulgar wheat and also includes tomatoes, cucumbers and scallions. You can also add chickpeas for some added protein to make it more of a meal than a side dish.

About bulgar: Bulgar is a type of wheat that is similar to rice with more of a nutty flavor. The dry grains looks like smaller grains of rice and when prepared, it’s texture is similar to cous cous. Bulgar is a whole grain so it naturally includes a lot of protein and fiber. In this recipe, I allowed to bulgar to soak to absorb the water but you can also bring the bulgar/water mixture to a boil by just using one cup of water instead of two and it will be ready in about 15 minutes.

2 cups bulgar (presoaked for 1-2 hours)
-to presoak the bulgar, add 2 cups of water to 2 cups of bulgar and let sit until water is absorbed. Taste and if bulgar is still crunchy, add more water
1 bunch scallions, white and light green parts only, thinly sliced
4 Roma tomatoes, seeded and diced
1 cucumber, diced
1 bunch parsley, minced
1 bunch mint, minced
2 lemons, juiced
3 Tbsp. extra virgin olive oil
1/4 tsp. cumin
Salt and pepper

1. Add all dry ingredients to bulgar in a bowl, mix. Then add olive oil, lemon juice and salt and pepper to taste.
2. Let sit in the refrigerator for at least one hour to chill. This is the kind of recipe that tastes better as the days go by so that all the ingredients and flavors have time to meld together.


One response to “Tabouleh

  1. I like tabouleh but have never tried it with cucumbers, even though I love them. I’ll have to make it that way from now on. Thanks for being creative with your veggies.

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