Thursday, April 26, 2018

Tabbouleh

I have discovered this amazing Bulgur (cracked wheat) back in the late 80's which would be at least 30 years ago, and have been making it quite often.
It is originated from the Mediterranean/Middle Eastern Region.

Tabbouleh is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, Bulgur, and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. 

This is a vegan dish, and can be gluten-free if you replace the bulgur with quinoa. Here are the health benefits of each of the ingredients, which make this dish a combination of superfoods! Bulgur is high in fiber and protein, low in fat, has a low glycemic index, and contains potassium and iron!

I stay away from purchasing 'store bought' Tabbouleh, simply because it has very little grains, and it is mostly with soggy parsley, and mushy pieces of tomatoes, and mostly because it's costly. You can get a whole bag of these lovely cracked wheat, and make enough for an 'army' that is super fresh, tasty, and will last throughout the entire week to snack on or have it as a side dish!




INGREDIENTS

    • 1/2 cup fine bulgur
    • 3 tablespoons olive oil
    • 1 cup boiling-hot water
    • 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
    • 1/2 cup finely chopped fresh mint
    • 2 medium tomatoes, cut into 1/4-inch pieces
    • 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
    • 3 tablespoons fresh lemon juice
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper

PREPARATION

    1. Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
    2. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
      • These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

9 comments:

Jean | DelightfulRepast.com said...

Elisabeth, I love a good homemade tabbouleh and yours looks delicious. I haven't made it for a while, but made it last time with quinoa because of my gluten-free friends.

Angie Schneider said...

I adore tabbouleh and yours looks so fresh and amazingly delicious. Love what you have been cooking...healthy and packed full of flavours, Elisabeth.

georgie @ georgie eats said...

Wow, so colourful and beautiful! I wish I was eating this right now...

Elisabeth Foodandthrift said...

Thank you Jean for your kind comment! I'll be sure to check out your blog and see what you have been up to lately!

Elisabeth Foodandthrift said...

Thank you, Angie for all you positive feed back, regarding my blog!

Elisabeth Foodandthrift said...

Thank you, the recipe is quite easy to find and also print out!

Miz Helen said...

Hi Elisabeth,
Your Tabbouleh looks amazing, I love Tabbouleh and I can make a whole meal on just Tabbouleh! Your recipe looks delicious and I will try it very soon! Hope you are having a great week and thanks so much for sharing your awesome post with Full Plate Thursday!
Miz Helen

Elisabeth Foodandthrift said...

Hi Miz Helen, thank your for your kind comment, as always! I usually do make a whole meal out of the Tabbouleh! It is so healthy, and is really delicious!

Phong Hong said...

Wow, your Tabbouleh looks fantastic, Elisabeth! I think I may have eaten it once at a hotel buffet. It was very nice and tangy. I should make some at home.