Originating in the Middle East, tabbouleh is commonly scooped onto lettuce leaves from a large bowl and eaten. In the United States tabbouleh is frequently eaten with a fork or spoon or used it as a dip for vegetables or pita bread.
It also goes well with falafel, stuffed grape leaves, hummus, or any other Middle Eastern or Mediterranean food. Tabbouleh frequently includes scallions, mint, parsley, cucumber and tomato. Lemon juice, salt, and black pepper are the most traditional seasonings, sometimes supplemented with cinnamon, allspice, or other spices.
Pioneer Dad’s favorite is to stuff large ripe tomatoes with tabbouleh and serve as a side dish on hot summer afternoons by the pool or on the patio.
Prep Time: 1 hr. 30 min.
Total Time: 1 hr. 30 min.
Yield: 4 to 6 servings
2/3 cup bulgur or cracked wheat
2 cups water
2/3 cup minced red onion
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup finely chopped fresh mint leaves or 1 tablespoon dried, crumbled
2 1/2 cups finely chopped fresh parsley leaves, preferably flat-leafed)
1/2 cup finely chopped scallion
1/2 cup finely chopped tomato
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 1/2 cups finely diced seedless cucumber
Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur and let stand for 1 hour.
While bulgur is soaking, in a large bowl stir together onion, salt, allspice, and dried mint, (do not add fresh mint yet), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, add to onion mixture with remaining ingredients including fresh mint.
Toss salad well and season with salt and pepper.
Add a ½ cup finely diced red bell pepper for added crunch.
For a fabulous side dish or appetizer, cut to tops off large red tomatoes and use the Tabbouleh as a stuffing.