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Tabouleh

Posted By Linda Capeloto Sendowski On July 19, 2011 @ 6:51 PM In Cookbook,Fresh Produce,salad,Sephardic,Side Dish,Vegetarian Recipes | 3 Comments

Tabouleh is the perfect summer salad, refreshing, healthy, and easy to make.  Served cold or room temperature, it is a fine accompaniment to grilled kufte, kabob, and chicken along with some pita and hummus.  Tabouleh is also wonderful on a buffet line up for barbecues.  The green herbaceous flavor along with the lemon juice zip cools you down on a hot summer day.

Last night I grilled chicken thighs and served them with the minty, lemony tabouleh salad, pita bread, and hummus after the sun set on our patio. [1]

Serves 4 to 6

1 cup of #2 bulgur [2]

1 cup boiling water

3 cups chopped parsley (I use curly for this salad)

1 cup chopped fresh mint leaves

3/4  cup minced fresh scallions [3]

2 and 1/2 cups diced fresh tomatoes

1/3 cup fresh lemon juice

1/3 cup extra virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

[4]Place bulgur in a medium bowl.  Pour  boiling water over it and set  bowl aside.  Place parsley, mint, scallions, and tomatoes in a salad bowl.  Put lemon juice , olive oil , salt, and pepper together in a glass or small pitcher.  Whisk to blend and then set aside.

When  bulgur has absorbed all of the water (in about 1/2 hour), separate grains with the tines of a fork.  Add  fluffed bulgur to  herbs and tomatoes.  Dress  salad with the lemon juice, olive oil mix.  Refrigerate until you eat. This salad serves 4 as a salad portion. It serves more people if it is part of a large buffet spread. [5]

[6]

 

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3 Comments To "Tabouleh"

#1 Comment By Lorena On July 20, 2011 @ 10:19 PM

Es una de mis ensaladas favoritas,en Verano la preparo 2 veces por semana
es insustituible….!!!!!!!!!!
Una delicia refrescante!!!!!!!!!!!!! Muy apetitoso tu plato y tus sugerencias!!!!!!!
Cariños para todos!!!!!!!!!

#2 Comment By Norma On July 24, 2011 @ 5:00 PM

Hi Linda,

Made this today with fava bean hummus. Both of your recipes were simply great. I loved the freshness of the ingredients. There is nothing like homemade!

Next time I think I will substitute frozen edamame for the fava beans. It is more available and less time consuming. I will let you know how it works.

Norma

#3 Comment By Linda Capeloto Sendowski On July 24, 2011 @ 11:15 PM

Hi Norma, you always have the best ideas, especially now that I don’t see fava beans any more at the market!


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URLs in this post:

[1] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2011/07/TAbouleh-001-1-3.jpg

[2] #2 bulgur : http://en.wikipedia.org/wiki/Bulgur

[3] scallions: http://en.wikipedia.org/wiki/Scallion

[4] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2011/07/TAbouleh-005-5-3.jpg

[5] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2011/07/TAbouleh-007-7-3.jpg

[6] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2011/07/more-tabouleh-017-17-3.jpg

[7] Image: http://www.theglobaljewishkitchen.com/2011/11/30/brown-rice-mejedra/

[8] Image: http://www.theglobaljewishkitchen.com/2011/05/25/fava-bean-hummus/

[9] Image: http://www.theglobaljewishkitchen.com/2010/07/19/moroccan-carrot-salad/

[10] Image: http://www.theglobaljewishkitchen.com/2010/06/30/black-bean-and-fresh-corn-salad/

[11] Image: http://www.theglobaljewishkitchen.com/2011/08/12/steak-chimichurri/

[12] Image: https://www.addtoany.com/share_save

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