I didn’t include a recipe for tabbouleh in the Thursday Night Menus, because I was trying to make it a quicker meal. This is a traditional Tabbouleh recipe:
- 3/4 cup bulgur wheat
- 2 cups snipped parsley
- 4 tomatoes, chopped
- 3 green onions, chopped (with greens)
- 2 tbsp snipped fresh mint
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1/2 to 1 tsp salt (according to taste)
- fresh ground pepper to taste
Cover wheat with boiling water and let sit for 1 hour. While it’s soaking, prepare vegetables. Drain wheat completely, pressing out as much water as possible. And then do it again 🙂 . Add wheat and vegetables together. Mix oil, juice, salt and pepper together and pour over wheat and vegetables and toss well. Let stand for 1 hour in refrigerator to let flavors meld together.
That’s the traditional version. I often eat in a Middle Eastern restaurant in Los Angeles that serves a strictly wheat free version. It’s wonderful. Light, fresh and the lemon really pops without the wheat. And that’s the one I make at home.