Most Tabouli recipes are mostly bulgur, and slightly contain parsley . I prefer the opposite. The best mediterranean restaurants I have ever eaten in have tangy, parsley laden tabouli, which is my favorite kind. The other difference between my version and the restaurant version, is mine doesn’t contain oil. The combination of lemon and garlic and spices is all you need to bring out the flavor of the parsley, onions, and tomatoes for a fresh summer salad and great accompaniment to any mediterranean dish.
Makes 8 servings
2 bunches Italian Parsley (not the flat like), finely chopped
(About 1 bunch) or 6 green onions, finely chopped
1 cup grape tomatoes, quartered (I like using these tomatoes, because they are less seedy and watery, and they stay together better
6 Tablespoons lemon juice (Freshly Squeezed)
1 cup bulgur Also known as cracked wheat)
2 cloves garlic, minced
1 cup water, boiled
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
- Add one cup of boiled water and one cup of bulgur in a small bowl and mix. Place a clean dish towel over the bowl so the steam is unable to escape. Set aside until cool.
- Finely chop the parsley, green onions and quarter grape tomatoes and place them into your separate large salad bowl.
- Juice all the fresh lemons and pour it over the salad mixture. Add garlic, black pepper and salt in the salad mixture. Mix well.
- Place over the cool bulgur and mix well.
- Refrigerate any leftovers for about 2-3 day