Tabouli Salad

Bulgur wheat and parsley salad in a lemony dressing

Sometimes in the middle of winter you just need something green and fresh. Parsley is always available and whole grains are so good for you. Tabouli salad also goes really well with Falafel!

I went to buy some bulgur wheat and discovered how many different kinds there are. Bulgur is made from cracked wheat berries that are separated into small pieces and then par cooked (partially cooked and then finished while cooking). You can get Bulgar that you just pour boiling water on and it’s ready almost instantly (small grind). There are also other types that take more time to cook, or soak (medium grind). Bulgar can be made with hard red wheat, or soft white wheat. I ended up with Bob’s Red Mill Red Bulgur. That is the kind of wheat my grandfather used to grow in Kansas as a homesteader, so I had to go with that one! It’s delicious, but it does take a little more time to soak or cook.

I left it up to you to decide how much lemon juice to use. It depends on if you use fresh or bottled juice (and what kind of bottled lemon juice you like). If you want to add cucumbers or tomatoes, do that right before serving. The basic salad will keep for several days in the fridge.

Tabouli Salad

Bulgar wheat and parsley in a lemony dressing

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Salad, Savory

Cuisine Mediterranean

Servings 6 servings

Equipment

• 1 food processor
• 1 tea pot to boil water
• 1 four cup measuring cup
• 1 large heat proof bowl to mix the tabouli

Ingredients

  

• 1 package mint tea
• 1 cup bulgur wheat
• 1 cup boiling water
• 1 teas. salt
• 1 teas. pepper
• 1 or 2 cloves garlic
• 1/4 to 1/3 cup lemon juice bottled or fresh
• 1/3 cup good olive oil
• 1/2 cup chopped green onion
• 3 cups parsley, packed. Leaves picked off the stems, 1 large bunch
• 1 large carrot, roughly chopped

Instructions

 

• Add 1 cup of boiling water to 1 cup of bulgur wheat and 1 bag of mint tea leaves that you have emptied in with the bulgur. Cover and let it sit for up to 1 hour, or until it has absorbed all the water and is not crunchy.
• Pick the leaves off the parsley (do not use the stems) and stuff it into a 4 cup container until you have 3 cups. Finely chop in the food processor (5 to 8 pulses.)

  Add it to the bowl with the bulgur wheat.
• In the processor add the garlic cloves, the green onions that you have roughly chopped. Add the oil and 1/4 cup of lemon juice. Process until fine.

  Add it to the bowl with the bulgur wheat and parsley.
• Roughly chop the carrot and put it in the food processor. Chop until you have even fine pieces.

  Add it to the rest of the ingredients in the bowl and mix. Taste and see whether it needs any more lemon juice. Add another TBLS. if it's not lemony enough for you.
• Chill in the refrigerator until ready to serve.

Keyword bulgar wheat, lemon juice, parsley