Tabouleh Wheat and Herb Salad
Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, scooped with lettuce or grape leaves, or eaten with a fork. Tabouleh can be made with a variety of veggies according to taste. You can also put it on a green salad.
/tabouleh-wheat-and-herb-salad-2355958-hero-01-5c28e710c9e77c0001c70e3e.jpg)
Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, scooped with lettuce or grape leaves, or eaten with a fork. Tabouleh can be made with a variety of veggies according to taste. You can also put it on a green salad.
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic
- 6 tablespoons extra virgin olive oil
- 6 tablespoons lemon juice
- 2 bunches of fresh parsley (1 1/2 cup chopped with stems discarded)
- 2 tablespoons of fresh mint chopped
- i medium red onion finely chopped
- 6 medium tomatoes diced
- 1 cup english (seedless) cucumber diced
- 1/2 cup bulghur medium grade
- 3 drops tobasco optional
- romaine lettuce or grape leaves to line serving bo
- Carbohydrate 34.7900650114319 g
- Cholesterol 0 mg
- Fat 40.2140400000132 g
- Fiber 9.25000035048957 g
- Protein 7.03005000053623 g
- Saturated Fat 5.55870600000398 g
- Serving Size 1 1 Recipe (828g)
- Sodium 39.1575000014727 mg
- Sugar 25.5400646609423 g
- Trans Fat 1.48414600000057 g
- Calories 495 calories
Step-by-step
- Soak bulghur in cold water for 1 1/2 to 2 hours until soft.
- Squeeze out excess water from bulghur using hands or paper towel.
- Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
- Line serving bowl with grape leaves or romaine lettuce, and add salad.
- Sprinkle olive oil, lemon juice, salt and pepper on top.
- Serve immediately or chill in refrigerator for 2 hours before serving.
How do you know when the dry cracked wheat has absorbed enough moisture to move past a gritty interior while avoiding a mushy paste? This perennial query surfaces the moment a cook watches hard grains sit in cold water, wondering if two hours of soaking will yield the exact tender yet resilient bite required for a balanced herbaceous dish. Achieving the ideal texture depends entirely on manual inspection rather than a kitchen timer, requiring the cook to press a single grain between thumb and forefinger to test for complete softness without any remaining internal crunch.
Processing fresh parsley requires discarding woody stems entirely while retaining only the tender leaves, which must be dried thoroughly in a salad spinner before chopping to prevent the high water content from diluting the dressing. Sequencing matters significantly because salting tomatoes too early draws out excessive liquid that ruins the salad's cohesion; thus, combining the vegetables and hydrated grains first allows the olive oil and fresh lemon juice to coat the ingredients evenly when applied just prior to serving.
Leftovers maintain optimal freshness when stored in an airtight glass container for up to 24 hours, though the bright green herbs will naturally darken as they absorb the acidic components over time.
