Wednesday, June 29, 2011

Low-Cook Summer Recipe: Tabbouleh!

Okay, okay, so your standard tabbouleh is pretty much always vegan. But in the summer, when it's approximately a bazillion degrees, turning on the oven (or even the stove for more than a few minutes) is never fun (especially without AC to cool things back down! eek!). There are also very few things I want to eat besides cold salads and fresh fruit and veggies when it's hot. So out come the no-or-low cook recipes! :)

Tabbouleh is a traditional middle eastern salad made with bulgur, tomatoes, some spices and lots and lots of parsley! It's served in a deliciously refreshing lemon and olive oil dressing. Easy, yummy, and healthy!

One of the many awesome things about bulgur is that it's partially boiled and then dried, so instead of cooking it, all you have to do is combine it with hot water and let it soak! It's also packed with fiber and all that good healthy stuff. ;)

Tabbouleh Salad
yields a really big bowl of tabbouleh... haha, so more specifically about 20 cups


2 cups bulgur
4 cups boiling water

5 cups chopped cucumber (I used 1 1/2 medium cucumbers)
4 cups chopped tomato (five plum tomatoes)
3 cups finely chopped parsley
1/2 cup finely chopped mint

four large cloves of garlic, chopped
2 tsp salt
1 tsp black pepper
juice of 2 lemons
3 Tbsp olive oil

1. Put dried bulgur into a large glass bowl, and pour over it the boiling water. Give it a quick stir, then cover the bowl with a plate or foil. Ignore it for 30 minutes!

2. In the meantime, chop the tomato and cucumber, and finely chop the parsley, mint, and garlic (the finer the better for these guys!).

3. After 30 minutes, uncover the bulgur and give it a few good stirs and fluff it up with a fork. The grain should have soaked up all of the hot water. If there's remaining water, drain it through a strainer.

4. Stir in the chopped tomato, cucumber, parsley, and mint. In a separate bowl, combine the lemon juice, olive oil, chopped garlic, salt, and pepper. Mix well, then pour this dressing over the salad. Give the whole thing a good stir.

5. Refrigerate for a few hours, tossing occasionally to distribute the dressing. It's ready to eat right away, but the flavors really start to meld together if you let it sit for a while.


This recipe made an enormous amount of tabbouleh, although between four of us, it was all gone in less than two days. It keeps pretty well in the fridge for up to a week (though ours never lasts that long), so you may want to cut the recipe in half if you're cooking for one or two.

Traditional tabbouleh usually doesn't call for cucumber, but I like to add it to mine. This tabbouleh is also more bulgur heavy than a lot of tabbouleh you might find in stores, so it makes a meal in and of itself, instead of more of a side salad. Change around the proportions to whatever you like best (and have lying around!)!

Enjoy! :)


Anonymous said...

it looks like minced garlic! =D

Vivi said...

love tabbouleh! amazing what a little lemon and herbs can do to a plain lil grain :D

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