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.
Serves 4 to 6
1 cup of #2 bulgur
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
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
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.
Es una de mis ensaladas favoritas,en Verano la preparo 2 veces por semana
Una delicia refrescante!!!!!!!!!!!!! Muy apetitoso tu plato y tus sugerencias!!!!!!!
Cariños para todos!!!!!!!!!
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.
Linda Capeloto Sendowski says
Hi Norma, you always have the best ideas, especially now that I don’t see fava beans any more at the market!