Simple Basic Tabbouleh
Simple Basic Tabbouleh
This is a very basic recipe and you can add additional ingredients. You will find many variations on an internet search. To make this gluten free, try substituting quinoa for the bulgur. This can be a side dish, served on pita bread or as topping for almost anything.
Tomatoes:
½ cup tomatoes, seeded and diced or cherry tomatoes quartered, drain and reserve liquid from draining (see instructions below)
1/8 teaspoon kosher salt
Bulgur Mix:
½ cup bulgur (wheat)
½ cup water plus juice from draining tomatoes
¼ teaspoon kosher salt
Parsley Mix:
1 cup fresh parsley (a 3 oz bunch)
20 mint leaves
2 scallions
1/8 teaspoon kosher salt
Dressing:
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons best quality olive oil
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Directions:
Season tomatoes with 1/8 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 minutes. Reserve liquid.
Bring reserved tomato juice and ½ cup water to a boil, then pour over bulgur in a small heatproof bowl and let stand until bulgur is softened, about 1 hour. Squeeze bulgur of any excess liquid before adding to parsley mixture.
While bulgur is soaking, chop finely the parsley and mint. Season parsley and mint with 1/8 teaspoon salt and toss to combine. Transfer to a large mixing bowl.
Chop scallions and add to bowl with parsley and mint and stir.
Add the bulgur to the parsley, mint, scallion mixture.
In a small bowl, prepare the dressing of lemon juice, garlic, pepper, salt and olive oil by whisking together. Pour over the bulgur and parsley mix and stir.
Top with tomatoes and gently stir. Let sit for 30 minutes before serving or store in refrigerator until ready to serve. This mixture will get soggy as it sits, so it is recommended not to store more than a couple hours in refrigerator or you may need to drain before serving.