Tabouli salad (Tabbouleh)
Servings 6, Total Time 40 minutes
In Cyprus, tabouli is a beloved Middle Eastern salad from neighboring Lebanon. It's prepared with fresh herbs and bulgur wheat, which we call pourgouri. The main herb is flat parsley, also known as Italian parsley; it is the only type I grew up with. Funny enough, I only encountered curly parsley after moving to Louisiana. This fresh and vibrant salad features a sharp, zesty flavor balanced by the soft, creamy texture of the bulgur. You can make this dish up to 2 days before and serve it chilled or at room temperature. Just add the fresh mint right before serving, as it enhances its fresh flavor significantly.
Ingredients:
½ cup Evoo
2 lemons zested and juiced, divided
1 garlic clove, grated
½ tsp sea salt
3 cups finely chopped Italian parsley, about 2 bunches
½ cup finely chopped fresh mint
1 cup scallions, finely chopped, white, and some green part
1 cup diced English cucumber
1 cup diced tomato
2 cups cooked bulgur wheat
Steps:
To cook coarse bulgur, boil 2 cups of water in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Set aside for 30 minutes or until the bulgur is tender. It should absorb all of the water, but if not, drain any excess water. Add ½ tsp salt and ½ tsp freshly ground pepper and stir with a fork to mix and fluff. When the bulgur is cooled, mix it into the salad.
Whisk the lemon juice, garlic, salt, and olive oil in a large bowl. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine. Taste and adjust to your taste, and chill until ready to serve.
Leftovers:
If you have any leftover Tabouli, add it to a green salad the next day, mix it with pitted olives and feta cheese, and serve it as an appetizer with rustic bread or crackers.
Another way you can use your leftovers is to add some mashed avocado to the tabouli and serve it as a side to any grilled meat or vegetables.