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Recipe Detail Page
Tabbouleh
Spring 2017
Tabbouleh is not a bulgur-based salad. It is a herb and vegetable salad held together by the bulgur. The herb is usually parsley but in this version I have mixed parsley with mint and celery leaves to create a really fresh flavour. Refrigerates well for up to five days.
Serves 6
½ cup (125 mL) fine bulgur wheat
1 tbsp (15 mL) lemon juice
1 cup (250 mL) diced tomatoes
Salt and freshly ground pepper
2 cups (500 mL) finely diced celery
2 cups (500 mL) diced English cucumber
1 cup (250 mL) chopped green onion
2 cups (500 mL) roughly chopped Italian parsley
½ cup (125 mL) roughly chopped mint
½ cup (125 mL) roughly chopped celery leaves
3 tbsp (45 mL) olive oil
1 tsp (5 mL) grated lemon rind
¼ tsp (1 mL) allspice
¼ tsp (1 mL) cinnamon
1. Cover bulgur with boiling water and lemon juice. Let sit for 5 to 7 minutes. Drain any excess water. In a large mixing bowl, stir hot bulgur with diced tomatoes. Season with salt and pepper. Cool.
2. Add celery, cucumber and green onion to bulgur mixture. Sprinkle over parsley, mint and celery leaves. Toss with oil, lemon rind, allspice and cinnamon. Season with salt and pepper. Taste, adding more lemon juice if needed.
Serves 6
