Tabouli is a Middle Eastern dish that originated in the mountains of Lebanon and Syria. It is generally served cold, as part of a mezze platter. I love make a large bowl of tabouli and enjoying it on a picnic during the hot summer months.
Seattle has experienced a bit of a heat wave over the past few weeks, making it impossible to use your oven. Okay, according to the National Weather Service what we have experienced would not be consider a heat wave; but it sure feels like it to me. Did you know that most homes in the Puget Sound do not have central air conditioning? Well neither did I. It was on a 90 degree afternoon in July that I discovered our condo did not have air conditioning. Along with the rest of the city, we went to Bed, Bath and Beyond to purchase a cooling device.
Using ripe but firm tomatoes is important, to ensure they are able to hold their shape 🙂 In the Lebanese version of this dish, there is more parsley than bulgur wheat. Ratios vary across the region. Feel free to put your own spin on this favorite!
- 3 cups curly parsley leaves, stems discarded
- 2 cups diced tomatoes
- 2 tablespoons fresh mint, chopped
- 1 cup chopped green onions
- ½ cup fine bulgur wheat
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Romaine lettuce, for serving
- Make dressing by combining lemon juice, olive oil, salt and pepper.
- In a medium size bowl, pour dressing over the bulgur wheat in order for it to soften.
- Using a food processor, pulse parsley until fine.
- In a large bowl, mix together parsley, tomatoes, mint and green onions. Toss with bulgur wheat.
- Serve with romaine lettuce.
- Enjoy 🙂