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Tabouleh

Tabouleh

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1 cup bulgur
1 cup boiling water
1 cup chopped parsley
1 medium onion, diced
2 cups chopped tomatoes
¼ cup chopped coriander (optional)
sprig fresh mint, chopped
¾ cup lemon juice
½ cup oil
Salt to taste
Pepper to taste

Place bulgur in a large mixing bowl. Pour 1 cup boiling water over the bulgur and let stand 30 minutes, or until all water is absorbed. Combine bulgur with vegetables, lemon juice, oil, salt and pepper.

Refrigerate, covered, a few hours or overnight. Serve cold.

USE: large mixing bowl
YIELDS: 8 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Alexandra N. Brooklyn, NY September 6, 2010

Tabouleh June is right - use olive oil and lots of chopped cucumbers.
I like adding chopped olives or capers for a little bite.
Use way more mint than one sprig - easily a 1/3 cup or more. (I use about 1/2 and 1/2 mint and parsley, plus some cilantro (= fresh coriander).
Add lemon zest for an extra burst of citrus flavor.
Add peppermint tea bag to water when boiling for bulgur - remove before adding the grains.
Slice the red onions in thin half moons like in the photo - just pretty. Reply

June Green lynnville, TN September 2, 2010

Tabouleh Don't forget chopped cucumbers....lot's of chopped cucumbers and olive oil. Reply

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