Tabbouleh Salad

Name: Tabbouleh Salad
Prep time: 30 min
Total time: 30 min
Yield: 10 servings.
Cuisine: Greek Recipes, Greek Salad Recipes, Greek Vegetarian Recipes
Ingredients: 1 cup bulgur; 2 cups boiling water; 4 medium tomatoes, chopped; 2 medium cucumbers, peeled and sliced; 1 cup minced fresh parsley; 1 cup minced fresh mint; 4 green onions, finely chopped; 1/3 cup lemon juice; 1/3 cup olive oil; 1 tablespoon chopped seeded jalapeno pepper; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 1/4 teaspoon pepper; Bibb or Boston lettuce leaves

The highlight of our neighborhood potlucks has long been my mother-in-law’s tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice.—Deirdre Cox, Kansas City, Missouri

Ingredients

1 cup bulgur
2 cups boiling water
4 medium tomatoes, chopped
2 medium cucumbers, peeled and sliced
1 cup minced fresh parsley
1 cup minced fresh mint
4 green onions, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1 tablespoon chopped seeded jalapeno pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper
Bibb or Boston lettuce leaves

Directions

Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well.
Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and onions. In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper. Pour over bulgur mixture and toss to coat.
Cover and refrigerate for at least 2 hours. Serve over lettuce leaves.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2/3 cup: 142 calories, 8g fat (1g saturated fat), 0 cholesterol, 129mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Tabouli Salad in Country Woman April/May 2010

Reviews

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JillAndLea

Jun 18, 2011

Delicious! I've been working my way through several tabbouleh recipes and this is, by far, the best yet!
jetfan27

Mar 18, 2011

Tabbouleh is wonderful. I make one like yours. I changed the recipe I had and use chicken broth or stock for even more flavor and I also put some dill in it.
sarahjames

Mar 18, 2011

This was such a delicious and filling salad! I'll be sure to make this one again.