Tabbouleh
A refreshing Middle Eastern Salad made with bulgur wheat (cracked wheat). Good as a meal or a side salad. Great with grilled fish or chicken!
Servings Prep Time
8servings 15minutes
Passive Time
30minutes
Servings Prep Time
8servings 15minutes
Passive Time
30minutes
Ingredients
Instructions
  1. You will need a food processor (of a very good blender like a Vitamix would work)
  2. Soak the bulgur wheat first because it will be ready once you have the veggies cut & prepped.
  3. Now cut up all veggies as directed in the ingredients list.
  4. Once the bulgur has soaked, remove the cover & let it sit (so NOT warm any more) for about 30 minutes….I sometimes stick it in the freezer for 15 minutes or the refrigerator for 30 (stir once). I don’t want my veggies to be sad and ‘wilty’ by adding them to warm bulgur is why I do this!
  5. Squeeze in (or stir in if you already squeezed) the lemon juice, preserved lemon & add the olive oil … plus garlic, salt & pepper. Stir well.
  6. Now add both parsleys (that are chopped well) to the bulgur & stir (fold in) with a spoon or spatula to incorporate well.
  7. Now add the veggies & fold in also. Taste & season more with s&p if needed. I also find I sometimes add a little more oil &/or lemon juice depending on how it has soaked up… sometimes it’s not needed.
  8. ENJOY! This will keep for up to a week in the refrigerator in a covered container.
Recipe Notes

NOTES: