Does anyone have a dynamite recipe for tabouli? I have tried the Near East mix, but I'd like to try one from scratch that has bulgher wheat, tiny chopped green onions, cucumbers, tomatoes, parsley, lemon and a LOT of flavor!
Mary Jo from St. Paul, MN
Try AllRecipes.com, they have lots of recipes.
Here's my recipe - my family loves it!!! It's quite lemony. Enjoy:-)
1 bunch of parsley, cleaned well and chopped (don't use the ends though)
1 bunch of green onions, cleaned and chopped
3 good size pickles
2 good size tomatoes
1 c bulgar, soaked about 2 hours in warm water and drained
Juice of 6 lemons (or to your taste)
4 T oil
salt & pepper
Combine all ingredients and refrigerate for about 4 hours or overnight.
Blech, don't eat that stuff outta the box!!!
Cook tabouli, add chopped parsley (I like to add when sorta warm, it brings out the parsley flavor and really soaks into the tabouli), add chopped tomatoes and finely chopped onions ( use whatever your liking), squirt lots of lemon, use kosher or sea salt and pepper to taste. Let marinate for at least a few hours before eating (in the fridge of course!). Some add chopped mint/spearmint too.
Hi ,Here is a great recipe from its original homeland.
I'm a Lebanese andI know how delicious Tabouli is if it is prepared well.
2 large bunches of Italian parsley, washed, dried and chopped finely
1 small shallot, peeled and sliced finely
1/2 pound red tomatoes finely diced
2 tbsps.fresh finely chopped mint
1 tbsp. fine bulgher soaked in water for 20 minutes
1/2 tsp salt
1/8 tsp black pepper freshly ground
4 tbsps.lemon juice
6 tbsps extra virgin olive oil
Take the Italian parsley and form them into nice bunches .Chop the parsley finely then wash them very well and leave them in a strainer to drain all excess water.
Wash the tomatoes then dice them into small cubes. Put the tomatoes in a large bowl.
Peel and chop the shallot. Put the shallot with the tomatoes and then sprinkle all the salt and pepper over the chopped shallot.
Wash and pat dry the mint leaves. Chop the mint leaves and add to the bowl.
Strain the soaked bulgher and squeeze very well to remove excess water. Add to the bowl.
At this stage add the parsley then the lemon juice and olive oil.
Mix all the ingredients together.
Taste a spoonful and add morelemon juice or salt according to personal taste.
Preparation: 15 minutes plus soaking
Cooking time: 0 minutes
3oz fine bulgher wheat
1 cup coarsely chopped Italian parsley
3 tbsps.chopped fresh mint
4 spring onions, chopped
1 cucumber, finely diced
1/2 lb finely diced red tomatoes
3 tbsps.olive oil
Juice of 1 lemon
1/8 tsp.black pepper
1/2 tsp salt
Soak the bulgher for 30 minutes in cold water. After that time, drain and squeeze out as much water as possible. Put the soaked wheat in a large bowl.
Wash and dice the tomatoes. Chop the spring onions finely. Add them to the bowl along with the remaining ingredients.
Mix all the ingredients well.
Taste and then more lemon juice or salt if needed.
I hope you will enjoy preparing these recipes.
One of my favorite recipes and extremely easy is to follow the recipe on the package with adding water, cucumber, and tomatoes, but then instead of lemon and olive oil, I substitute the same amount of Italian dressing. It is very flavorful.
Hi Mary Jo,
This is not completely homemade but I start with a box of Tabouli Salad by Fantastic Foods.It has more flavor than Near East.In fact so much that I add more plain bulghur wheat to it(about as much or a little less than what's in the box).I follow directions but double the water.Then I add my own vegetables like cucumbers and tomatoes and black olives.I have not been able to reproduce the great flavor on homemade recipes. Good luck!
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