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Cuppylicious!, Eastern Mediterranean, Ethnic Foods, Side Dishes, Soup and Salad, The Daring Cooks' Challenge

Mama Fatima’s Tabouli



Total time:  35 minutes.

Adapted from Holy Land Brand’s website.

2 cups dry bulgur wheat
2 cups very hot water
1 cucumber, chopped and blotted with paper towel
1-3 small tomatoes, chopped
3 green onions, finely chopped
2 cups fresh chopped parsley
1 clove garlic, minced

1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon pepper, or to taste
2 teaspoons salt, or to taste

In a small bowl, mix together dressing ingredients, set aside.

Soak the wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry.  I normally take this time to chop up all my vegetables.

Combine the salad ingredients, including wheat, in a large bowl. Gently stir dressing into the salad.

Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.

This made a whole lot of salad. We ate it for almost 4 days, with lots of help from friends, in pita bread with other assorted yummies. I’ll definitely be halving this recipe in the future (I don’t think quartering it will work very easily).

3 comments to Mama Fatima’s Tabouli

  • […] here with kalamata olives, Almost Turkish Piyaz, hummus, cucumber raita, and tabouli. February 14th, 2010 | Tags: baking, bread, vegetarian | Category: Breads and Desserts, […]

  • mub

    This really looks tasty. I was going to make a tabouli but by the time I got all of the dips, falafel and pitas done I decided that I was going to pop if I tried to add one more thing into the mix *L*

  • Good job on the challenge. I also made tabbouleh, but used couscous instead of bulgur. It was GREAT!

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