Tabbouli is one of the premier middle eastern salads that have become so popular here in the US. There are many methods and versions, including the most seen is with cucumber. This is the version I eat year long and prepare frequently.
Years ago I would purchase mint in a jar from the local grocer for $5 something and use it sparingly. Now I purchase large bags of finely chopped dried mint from a middle eastern grocer. I spend maybe $3 something on a large bag! I use dried mint in rice and grape leaves and other recipes so I need more than a little jar. Middle Eastern stores have various items that are much less $$$ like olive oil and garbanzo beans.
I usually have this handy and eat on top of chopped lettuce salad. Then sometimes I add my favorite French Dressing, like Ott’s! Try it, and if you cannot find Ott’s use a good French or Catalina.
Here is my recipe for Tabbouli
1/2 cup of medium bulghur
Juice of 2 lemons
Rinse bulghur with warm water and discard water.
Add lemon juice to bowl and set aside for 1 to 2 hours.
Large bunch of Organic Parsley, stems discarded, leaves chopped fine
1/2 of small onion, white or yellow
2 to 3 nice tomatoes, I like Roma’s
1/2 cup of olive oil, extra virgin and middle eastern
salt and pepper
2 tab of dried mint
Dice onion very small, then dice tomatoes, set aside.
Add lemon bulghur to the diced vegetables, and all ingredients. Stir well and refrigerate for several hours before serving.