from a young age, my parents exposed me to a wide range of foods. i had the opportunity to try a variety of ethnic foods and grew to have a love of all different types of cuisine. growing up, my parents had a good friend who owned a lebanese restaurant. he made great authentic lebanese recipes (including killer lamb gyros that had an amazing garlic flavor)!
luckily, ryan shares my love of lebanses food. a recent visit to a lebanese restaurant inspired us to make our own tabouli salad right at home.
tabouli salad (also known as tabbouleh salad) is an authentic lebanese dish traditionally served as an appetizer or as a small side dish. it has a unique flavor from the combination of parsley, mint, bulgur wheat, tomato, onion, garlic, lemon juice, and olive oil.
tabouli salad is so incredibly easy to make (and it's vegan too)! it has a fresh taste and i always feel so healthy when i eat it. my favorite way to enjoy tabouli salad is alongside humus or baba ganoush with some warm pita bread!
prep time: 10 minutes
cooking time: 10-15 minutes
yields: 6 large servings
1/2 cup bulgur wheat
1 cup water
1 bunch italian parsley
1 bunch curley parsley
1 handful fresh mint
1 large tomato
1 small white onion
1 lemon, juiced
1 tablespoon extra virgin olive oil
1 garlic clove, minced
salt and pepper to taste
rinse the bulgur wheat, then place in a sauce pan with water over medium heat. cook for 10-15 minutes until all of the water is absorbed and the bulgur wheat is soft. stir to avoid the bulgur wheat sticking to the bottom of the pan. set aside to cool completely.
wash and finely chop the parsley and mint. finely dice the tomato and onion and combine with the parsley and mint in a large bowl. in a separate bowl whisk together the lemon juice, olive oil, and minced garlic. pour the dressing over the parsley mixture. add the cooled bulgar wheat and toss well to combine. season with salt and pepper to taste. refrigerate until ready to use.