Growing up, Lebanese food was normal fare among immediate and extended family. We enjoyed pita and hummus, stuffed grape leaves with lamb, meat pies, kibbeh and more. In the summer time when fresh veggies were plentiful and parsley was grown in huge planters, we knew it wouldn’t be long before we’d be eating tabbouleh salad.
It is such a fresh lemony salad that can be eaten on the side or as the main event for lunch. It is so delicious, and I’ve watched my parents make it for years but finally figured out how to do it all by myself that my family can carry on the tradition – if I can just convince my kids to give it a try.
My mint came back in full force this year and took over my garden, but sadly everything else in my garden didn’t fare so well. Luckily in summer we have access to many local farmers markets so I was able to pick up the rest of the ingredients there and (affiliate) bulgur can be found where you shop for grains in the grocery store.
- 1 cup bulgur
- 1 cup boiling water
- 3 cups or one large bunch of fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- 5 medium tomatoes, seeded and chopped
- 1 large cucumber, peeled, seeded and chopped
- 4 scallion whites, finely chopped
- juice from one lemon
- 3-4 tablespoons extra virgin olive oil
- salt and pepper to taste
- Place bulgur in a bowl with boiling water and let sit for one hour.
- Drain bulgur if there is excess liquid after allowing grain to absorb water.
- Combine with the remaining ingredients and mix well.
- Chill in the refrigerator until ready to serve
Try some of our other salad recipes
Originally Published August 11, 2017