- 1 cup medium bulgur
- 2½ cups boiling water
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- 1½ cups tomatoes, diced (fresh or canned)
- 2 cloves garlic, minced
- Juice of one lemon
- 3 tablespoons olive oil
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- Salt to taste
Bulgur cooks very quickly and does not require lengthy periods of vigorous boiling in a pan on the stovetop, as a number of other grain products do. Bulgur simply needs to be soaked in water that has been brought to a boil and is then poured into the pan or dish containing the bulgur.
In a saucepan, pour about 2½ cups of boiling water over 1 cup of medium bulgur, cover the pan, and allow it to stand for about 30 minutes.
Drain the bulgur in a strainer, dump it into a bowl, and fluff it with a fork.
Add 1 cup of finely chopped fresh parsley, ¼ cup finely chopped fresh mint, 2 cloves garlic (minced), 1½ cups diced tomatoes (fresh or canned), the juice of one lemon, 3 tablespoons olive oil, ½ teaspoon black pepper, ¼ teaspoon cumin, and salt to taste.
Blend the ingredients, cover the bowl, and chill for several hours. Although the salad can be served immediately, it is best to allow the ingredients to marinate for several hours (or overnight in the refrigerator) to intensify the flavors. This recipe yields about 6 one-cup servings.
There are many variations of tabbouleh salad that include other ingredients, such as onions, chopped cucumbers, or fresh basil (instead of the mint). Some recipes leave out the lemon juice, while others include more parsley. The variations are endless.