Another in a line of fresh summer salads, Tabbouleh is great if you have too much parsley on hand. I thought this would be a great way to stop the parsley from taking over the garden. Made up primarily of bulgur wheat, parsley and tomatoes, this Middle Eastern favourite provides a nice break from the usual green salad.
Like most salads, this one is pretty flexible. Do a quick Google search, and you’ll see some that look like they’re entirely made of parsley – mine is heavier on the bulgur. The main elements – bulgur, parsley, tomato and lemon juice – are the key constants. I usually buy a coarser bulgur, for making pilafs over the winter. Lucky for me, I had just enough fine bulgur stashed in the cupboard for this occasion.
I added some Aleppo and Maras pepper to give it a bit of kick. Aleppo is fruity, and not spicy, and the Maras is a little fruity and also a little spicy. So much fun!
One note about the tomatoes… You can use whatever you have on hand. This is a great way to use up bits of tomato left from making sandwiches. The one thing to pay attention to is the water content. If your tomatoes are watery, I recommend straining the liquid off before adding them to the salad. If you are using a drier tomato, like a Roma or a grape tomato, you probably don’t need to worry about it.
Tabbouleh (Bulgur Salad)
Tabbouleh (Middle Eastern Bulgur and Parsley Salad)
4-6 servings
Ingredients:
- 1 c dried fine bulgur
- 1 c packed finely minced parsley
- 1/4 c minced mint
- A sprig of dill (optional)
- Salt and freshly ground pepper, to taste
- 1/2 – 1/3 c chopped tomato (Roma and grape tomatoes work well)
- Juice from 1 med lemon
- 1/4 tsp Turkish Maras ground pepper (optional, could also use a pinch of cayenne)
- 1/4 tsp Aleppo pepper (optional)
Preparation:
- Pour 2 cups of boiling water over bulgur, in a heat-safe bowl. Gently stir with a fork, then cover with a clean dish towel. Leave for 10 minutes. Most of the water will be absorbed, strain off any excess. Allow to cool.
- Stir in the remaining ingredients.
- Refrigerate for at least an hour. Can be served slightly chilled, or brought back to room temperature.
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