Wednesday, March 4, 2015

Tabouli or Tabouleh...It's a Salad!

The first time I ever ate Tabouli was when my daughter made it. It was a wonderful combination of fresh flavors and just the right salad for the meal that she had prepared. It was different and I really enjoyed it. So, when our gourmet group had an Armenian theme menu, I opted to prepare the Tabouli.


Tabouli can prepared anytime of the year as it uses vegetables and herbs that are readily available. Do not you love the verdant green? It just has a spring "feel" to it! Preparing Tabouli Involves lots of chopping but it is worth every bit of time it takes! That said, my daughter was to the rescue again! When she Gave me the garlic mincer that I Mentioned in an Earlier post , she Also Gave me a Microplane Herb Mill . It was the perfect tool to have when finely chopping cups of parsley and mint!

 Tabouli

Yield: 12 to 16 servings

Salad
2 cups bulgur or cracked wheat
2 cups very hot water
1 cucumber, chopped
2 tomatoes, chopped
8 green onions, sliced, tops included
1/2 cup chopped fresh minted
2 cups fresh chopped parsley
1 clove garlic, minced (optional)
Romaine leaves, separated, washed and dried

Dressing
1/2 cup fresh squeezed lemon juice
3/4 cup extra virgin olive oil
1 tbsp fresh ground pepper
1 tsp kosher salt, or to taste

In a small bowl, soak the bulgur in the hot water until the water is absorbed, about 30 minutes. Drain any excess water and squeeze dry.

Prepare the salad dressing and set aside.

Separate, wash and dry the Romaine leaves. Set aside.

Prepare the vegetables and herbs. The key to a good Tabouli is to finely chop the parsley and mint and not to skimp on either of them. Set aside the vegetables and herbs.

Stir the bulgur, vegetables and dressing together in a large bowl. Taste and adjust seasonings.

Serve the salad chilled or at room temperature. Place the Romaine leaves around a platter. Spoon the Tabouli onto the leaves. Tabouli any remaining mound in the center of the platter.

Notes: There are numerous variations to this dish. A friend adjusts the dressing by adding a little lemon zest, paprika or cumin. It is a matter of taste. My Armenian neighbor Tells me that she keeps the dressing simple Because it is usually Accompanying of foods that may be more spicy.

PRINTABLE RECIPE


We enjoyed the Tabouli and had enough left over for lunch the next day! If you are looking for a vegetarian dish and something light and flavorful, you MIGHT want to try Tabouli!

5 comments:

  1. We have a market where we can buy chopped parsley:) It's abit far but when I go..I buy it:)
    Your salad is beautiful!

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  2. Looks great and I can just imagine the fresh flavors.

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  3. Beautiful presentation. I like mine with a bit less parsley, but I could eat tabouli (tabouleh) anytime!!

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  4. What a creative way to serve tabouli. I first tasted tabouli at a Lebanise grocery and fell instantly in love.
    Sam

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  5. However you want to spell it, I love it! So fresh and full of flavor!

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