Tabbouli preparation is different for everyone. This recipe is one that my Lebanese grandmother used to make when I was a child, and my siblings and I would make it with my dad all the time. We would always start the process looking for the bulgur. This was the in the late 1900s and I don’t think online purchases were a thing. Now you can easily order bulgur online, but I’ve also had good luck finding it at Orchard Nutrition in Redding.
It’s a really nice summer salad because it’s so fresh and crisp – and healthy. It’s one of those dishes that’s even better on the second day.
And the tradition continues as I am now making tabbouli with my kids. Enjoy!
MAKES 4-6 SERVINGS
- 1 cup bulgur, uncooked
- 2 cups boiling water
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
1 tsp. salt
1⁄2 tsp. pepper
11⁄4 cups chopped parsley 2 tsp. fresh mint
1⁄2 cup chopped green onions with tops
2 medium size tomatoes, diced
11⁄2 cups chickpeas (garbanzo beans) – I used canned, but I sometimes make
1 medium cucumber, diced
Pour boiling water over bulgur in a large bowl. After one hour, drain well in a colander and return to bowl. Add remaining ingredients and blend well. Chill at least two hours.
RECIPE AND PHOTOS BY:
Jenna Ryan is a work-from-home mother of two. She loves spending time with her husband Patrick, daughters Carly and Harper, going to sporting events and eating delicious food!
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