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Delicious Middle Eastern Tabouli Recipe
Developing a Tabouli Recipe was the last thing I expected to think about at a recent women’s retreat I attended. However, I was so delighted to discover Tabouli on the salad bar at the retreat; I decided to develop a Tabouli Recipe to share with you. It had been a long time since I enjoyed Tabouli…I had forgotten what a delicious, refreshing and nutritious dish Tabouli is.
First a little history: Tabouli, traditionally made with Bulgur wheat, fresh parsley, tomatoes and onions with a squeeze of lemon juice, is a middle eastern dish thought to have originated in Lebanon. Bulgur wheat, the basis of Tabouli, has been around for about 4,000 years. It is made from soaking or cooking wheat berries, then drying them and breaking the wheat kernel into even smaller pieces. The result is a grain product that has a hearty shelf life due to its insect and mold resistant properties.
You can enjoy this Tabouli Recipe as a side dish, appetizer or lettuce wrap filling. Play around with the ingredients and spices making a dish that suits your taste. I prefer lots of raw veggies in mine, making the bulgur wheat to be only a small portion by volume of the overall Tabouli salad.
Tabouli Recipe Ingredients
Serves 8 as a side dish
Ingredients
2 cups bulgur wheat soaked and drained (1 Cup dry)
1 cup fresh parsley finely chopped in food processor
1 Cup diced cukes
½ cup diced red pepper
½ cup diced tomato
¼ teaspoon allspice
¼ teaspoon cinnamon
Juice of 1 medium lemon
2 – 4 tablespoons olive oil
Drizzle of honey (if necessary to cut lemon)
Place bulgur wheat in a large bowl, toss with parsley, cukes, tomatoes and red peppers. Sprinkle with spices and gently toss some more incorporating the spices. Squeeze lemon juice over the Tabouli Recipe and drizzle with 2 tablespoons olive oil. Gently toss to thoroughly incorporate all the ingredients. Taste and adjust flavors. If too lemony, drizzle with a little honey, and toss again. Enjoy!
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