Tabbouleh is one of those things I didn’t know I liked, but once I found out I did, I wanted to make it all the time. This cold Lebanese salad is so fresh and flavorful. It goes with almost anything! I had eaten tabbouleh at the occasional restaurant over the years, but just kinda ate it because it was there. It wasn’t until I went to a Mediterranean theme dinner and decided to try my hand at making a batch that I really fell in love with it.
There are a zillion recipes for tabbouleh, though most are pretty much the same: bulghur wheat, parsley, tomatoes, olive oil, lemon juice, etc. I had Marisa‘s recipe pinned and decided to try it out because it was actually her grandma’s recipe, and we all know that grandma recipes are the best! Marisa’s grandma puts an extra spin on it by adding a little allspice at the end. This makes it extra special, in my opinion.
I’ve made this salad for several groups now and have actually had some comments on how much better this version is from others. Chance? Or Marisa’s grandma’s special touch? I’ll never know! :) This recipe makes a large bowl–plenty of servings for a party, a week’s worth of lunches, or whatever you fancy! I’m sure the recipe could be halved too if you need less. Oh, and be sure to try scooping some up with pita bread… heavenly!
- 2 cups bulghur wheat [there are different sizes--I used medium]
- 2 bunches parsley
- 3-4 tomatoes, diced
- 1 bunch green onions, diced
- 1 cucumber, peeled and diced
- 1/2 cup lemon juice
- 1/3 cup olive oil
- salt, freshly ground black pepper, and allspice to taste
Rinse bulghur in cold water 3-4 times, then pour boiling water over top. Let rest in large bowl for at least a half hour, then drain with a fine mesh strainer and set aside in a bowl.
Remove stems from parsley and place in a food processor. Pulse until finely chopped.
Place parsley, tomatoes, green onions, cucumber, lemon juice, and olive oil in bowl with wheat. Season with salt, pepper, and allspice. Taste and adjust seasonings as desired.
Refrigerate until ready to serve.
Time: 60 minutes.
Yield: 16 servings.