Tabouleh
Rated 5.0 stars by 1 users
Category
Salads
Servings
small crowd
My Armenian daughters love this recipe which their grandmother shared with me. I make this salad ALL THE TIME. My girls ask for this when they are home from school and now my oldest daughter asked me to send her the recipe since she is in school on the east coast. She has to make it on her own. It feeds a crowd and everyone loves it.
I like to make it as a side dish or as a meal. You can sprinkle feta cheese on it for a little variety.
Author:Audra Reddy
Ingredients
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1 1/4 cups fine bulgur wheat (#2 or #3), may also use quinoa
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4 ripe tomatoes, chopped (can also use cherry tomatoes cut in half)
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1 bunch scallions, chopped
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1/2 cup parsley, minced
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3 T. fresh mint leaves, minced
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1 Persian cucumber, chopped (cut in half and remove the seeds)
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1/2 cup sweet white corn (optional - can use frozen corn)
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1/2 cup lemon juice, fresh squeezed
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1/2 cup olive oil
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1 teaspoon salt
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1 teaspoon paprika
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1 teaspoon ground cumin
Directions
Wash bulgur wheat and then add bulgur wheat to a bowl and cover with water for 1 hour.
Drain water from bulgur wheat and rinse again.
In a large bowl, add the bulgur wheat. Add tomatoes and let the juice soak the bulgur. Layer on top of tomatoes the chopped onion, parsley, mint, cucumber, corn. Set aside
Dressing
Add lemon juice, olive oil, salt, paprika and cumin powder to a small bowl and stir until combined.
Pour the dressing over the bulgur wheat and veggies and toss gently. Refrigerate for one hour. Just before serving, give it another toss and add additional olive oil as needed. Taste for salt.
Enjoy!
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