What do you put in tabouli?
- 3 bunches finely chopped flat leaf parsley.
- 1 cup chopped fresh mint.
- 2-3 tablespoons fine bulgur.
- 1 chopped firm tomato.
- 1/2 onion or 2 scallions chopped.
- 1/2 cup extra Virgin olive oil.
- 1/4 cup fresh lemon juice.
- salt and pepper to taste.
Tabbouleh is usually served cold; this dish is hot. This is super easy; we just plumped up a great deal of bulgur wheat (found in your bulk food section for literally pennies) and left it in the fridge overnight with a little chopped parsley, fresh cucumber chunks, salt, pepper, lemon juice, and olive oil.
- Typically, olive oil and lemon juice are added as a seasoning. Tabouli is extremely popular in several countries of the Middle East, but is also gaining popularity in Western cuisine as a healthy, vegetarian food that is low in fat yet provides fiber, minerals and complex carbohydrates.
- Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces.
- Bulgur (from Turkish: bulgur; also burghul, “groats”) is a cereal food made from the parboiled groats of several different wheat species, most often from durum wheat. It originates in Turkish cuisine.
Tabbouleh (Arabic: ????? taboūleh; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, Bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and pepper.
- Parsley is an excellent of vitamin K and vitamin C as well as a good source of vitamin A, folate and iron. Parsley's volatile oil components include myristicin, limonene, eugenol and alpha-thujene. Its flavonoids include apiin, apigenin, crisoeriol and luteolin.
- Cook couscous according to package directions; drain. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine. DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill.
- It is traditionally used as a side dish in place of couscous or rice. Burghul is a Persian word meaning 'bruised grain'. Not to be confused with cracked wheat (which is not pre-cooked), burghul is wheat that has been steamed or parboiled, dried and ground. It therefore requires little preparation.
Updated: 11th December 2019