08 Mar
2024
Recipe of the Month for March
Tabbouleh
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
- 3 cups finely chopped curly parsley, about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat(See Notes)
- ⅓ cup finely chopped fresh mint
- 2 scallions, chopped
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon.
- Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
- Season to taste and chill until ready to serve.
Notes
- To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot.
- Stir in 1 cup dry coarse bulgur, cover, and remove from the heat.
- Let sit for 20 to 30 minutes, or until the bulgur is tender.
- Drain any excess water, then fluff with a fork.
- Measure 2/3 cup cooked bulgur for the salad, and save the rest for another use.
- Allow the bulgur to cool to room temperature before adding to the salad.
- To prepare fine bulgur, place it in a bowl and cover with 1/2 inch of water. Soak for 20 minutes, or until tender. Drain.
