Taboulli is a refreshing Lebanese salad made from bulgur (cracked wheat) that is a perfect side dish for a BBQ. It goes as well with grilled fish as it does with kebabs of all sorts. Any combination of fresh chopped vegetables would be a fine addition, but cucumbers and tomatoes are the traditional way to go. This recipe was submitted by Haralee Weintraub, who graciously took some time off from to get it to us. Haralee loves this salad because it travels well and it’s a hit with the vegetarians in the group.

(serves 6)

1 cup boiling water
1 cup fine cracked wheat
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped green onions
2 medium tomatoes, diced
1 large English cucumber, seeded and diced
1/2c. olive oil
1/4c. lemon juice
1 teaspoon sea salt/freshly ground black pepper, to taste

In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 30 minutes until wheat is tender and water is absorbed. Add the chopped herbs (Haralee adds some chopped cilantro as well, if she’s got it in her garden) and vegetables and mix. Add salt and pepper; mix in the oil, then the lemon juice. Toss everything together well. Chill.

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