Ingredients with Measurements:
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped fresh parsley leaves
- 1/2 cup chopped fresh mint leaves
- 1/2 cup finely chopped red onion
- 2 medium tomatoes, seeded and chopped
- 1 medium cucumber, seeded and chopped
Special equipment needed:
- Large mixing bowl
- Fine mesh strainer
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. Rinse the bulgur wheat in a fine mesh strainer and place it in a large mixing bowl.
2. Pour the boiling water over the bulgur wheat and stir to combine.
3. Cover the bowl with a lid or plastic wrap and let it sit for 20-30 minutes, or until the bulgur wheat is tender and has absorbed all the water.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
5. Add the chopped parsley, mint, red onion, tomatoes, and cucumber to the bowl with the bulgur wheat.
6. Pour the dressing over the salad and toss to combine.
7. Taste and adjust the seasoning as needed.
8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
9. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 20-30 minutes
5. Temperature:
No cooking involved.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
- Calories: 210
- Fat: 11g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
Substitutions for ingredients:
- Quinoa or couscous can be used instead of bulgur wheat.
- If you don't have fresh herbs, you can use dried herbs instead.
- Red onion can be substituted with green onion or shallots.
- Cherry tomatoes can be used instead of regular tomatoes.
- English cucumber can be used instead of regular cucumber.
Variations:
- Add diced avocado for a creamy texture.
- Add crumbled feta cheese for a salty kick.
- Add chopped olives for a briny flavor.
- Add diced bell peppers for extra crunch.
Tips and tricks:
- Make sure to rinse the bulgur wheat before using it to remove any debris.
- Use fresh herbs for the best flavor.
- Seed the tomatoes and cucumber to prevent the salad from becoming watery.
- Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to develop.
Storage instructions:
- Store leftover tabbouleh salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Tabbouleh salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the tabbouleh salad in a large bowl or on individual plates.
- Garnish with extra herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Grilled chicken or fish
- Pita bread or naan
- Hummus or baba ganoush
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
- If the salad is too wet, drain any excess liquid or add more bulgur wheat.
Food safety advice:
- Make sure to wash all produce before using it.
- Store the salad in the fridge to prevent bacterial growth.
Food history:
- Tabbouleh is a Middle Eastern salad that originated in Lebanon.
Flavor profiles:
- Fresh, herbaceous, tangy, and slightly nutty.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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Region: Lebanese