Tabbouleh

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A lemony salad of cracked wheat and vegetables

Prep Time50

Course: Appetizer, Salad, Side Dish

Cuisine: Armenian, Middle Eastern

Keyword: Tabbouleh, Tabouli

Servings: 8

Ingredients

1/2-2/3 cup #1 Fine Dried Bulgur soaked 35-40 minutes in tap water and then drained very well, then fluff with a fork
2 bunches Parsley (leaves and fine stems only) chopped
1 bunch Mint (leaves only) chopped
1 Green Pepper chopped fine
4-5 Scallions chopped very small
2 Cucumbers peeled and chopped small
2 large Tomatoes chopped small

Dressing

Juice of 2 Lemons roughly 1/3 cup
1/4 cup Olive Oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Aleppo Pepper

Instructions

Start by soaking the bulgur for about 35- 40 minutes. Taste to make sure it is tender but still firm to the mouth. Drain and fluff with a fork.
Mix dressing ingredients in a medium bowl (lemon juice, olive oil, salt and Aleppo pepper). Set aside.
In a very large bowl mix together: bulgur, parsley, mint, green pepper, scallions, cucumbers and tomatoes.
Add dressing and carefully toss well.

Modifications

I soak the bulgur in a bowl with about three times the amount of water.

I always like to cut the tomato and cucumber by hand as they are the most likely to get mushy in the food processor.

The parsley, green pepper. scallions and mint can all be cut in the food processor as long as each ingredient is chopped by itself. It is easier to get uniform pieces this way. This was the first time I did the green pepper in the food processor, and I actually preferred it because I could get the pieces very small.

I used Italian (flat) parsley because that what is in our garden but curly parsley can be used too. My mother said to me when I just called her, “Italian parsley tastes better but curly parsley stays fluffier in the food processor. Don’t make it mushy”. Always do what my mother says.

The dressing can be made either whisked by hand or in a food processor. I used the food processor for about 15 seconds.