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Easy Tabbouleh
Credit:
James Baigrie
Recipe Summary
Yield: Makes 4 1/2 cups
Ingredients
Ingredient Checklist
1 cup bulgur wheat
4 plum tomatoes, finely chopped, with their juice
1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
4 scallions, finely chopped
1/4 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons finely chopped fresh mint
Variations
Mint is optional. Martha prepared bulgur as follows: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely.
Gallery
Easy Tabbouleh
Credit:
James Baigrie
Recipe Summary
Yield: Makes 4 1/2 cups
Gallery
Easy Tabbouleh
Credit:
James Baigrie
Easy Tabbouleh
Credit:
James Baigrie
Easy Tabbouleh
Recipe Summary
Yield: Makes 4 1/2 cups
Recipe Summary
Yield: Makes 4 1/2 cups
Yield: Makes 4 1/2 cups
Makes 4 1/2 cups
Ingredients
Ingredients
- 1 cup bulgur wheat
- 4 plum tomatoes, finely chopped, with their juice
- 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
- 4 scallions, finely chopped
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3/4 teaspoon coarse salt
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 2 tablespoons finely chopped fresh mint
Directions
Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
Variations
Mint is optional. Martha prepared bulgur as follows: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely.
Variations
Mint is optional. Martha prepared bulgur as follows: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely.
Reviews (8)
Add Rating & Review
34 Ratings
5 star values:
10
4 star values:
9
3 star values:
8
2 star values:
5
1 star values:
2
Reviews (8)
Add Rating & Review
34 Ratings
5 star values:
10
4 star values:
9
3 star values:
8
2 star values:
5
1 star values:
2
Add Rating & Review
34 Ratings
5 star values:
10
4 star values:
9
3 star values:
8
2 star values:
5
1 star values:
2
34 Ratings
5 star values:
10
4 star values:
9
3 star values:
8
2 star values:
5
1 star values:
2
34 Ratings
5 star values:
10
4 star values:
9
3 star values:
8
2 star values:
5
1 star values:
2
- 5 star values:
- 10
- 4 star values:
- 9
- 3 star values:
- 8
- 2 star values:
- 5
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
09/12/2009
GKARAM IS CORRECT!!!
Martha Stewart Member
Rating: Unrated
03/31/2009
Good tip about not boiling the wheat from "mwedding". I boiled a cup of vegetable broth and added it to a cup of wheat in a heatproof bowl. It was ready in about 15 minutes. It was the time it took to chop the other ingredients. I also added 1/2 of a sweet bell pepper. Thanks for the great ideas LMA 1969 and mwedding!
Martha Stewart Member
Rating: Unrated
03/30/2009
The comments here are right on......Martha's recipe looks wonderful, but don't boil your wheat!!! Just like 'mwedding' said, just soak it for a bit and it will be perfect. And more traditional is not what you see in the grocery stores (chock-full of wheat instead of parsley); more traditional is loaded with parsley. Also try adding a few more vegetables to the mix.....sweet bell peppers are a fabulous addition--as well as seeded, diced cucumbers.
Martha Stewart Member
Rating: Unrated
03/30/2009
This recipe is not far off! First, if you boil the bulgur, you'll get sticky bulgur, which is not what you want! Soak it in warm water for about an hour and you'll have better results.
I think this recipe looks plenty "green." My daddy from Tyre follows these proportions almost exactly. Please give it a try--you'll be so glad you did!
Martha Stewart Member
Rating: Unrated
03/27/2009
Yes, the Tabbouleh I know is also more green. I have made it also with couscous and it is great. A wonderful hot day salad.
Martha Stewart Member
Rating: Unrated
03/27/2009
Very Tasty Best dish served well chilled with flat bread also very healthy as well for a extra bonus
Martha Stewart Member
Rating: Unrated
03/27/2009
I just watched Martha make Tabbouleh. There was too much bulgur in it. The traditional recipe varies a bit from region to region (and the Israeli version is mostly bulgur) but my grandmother, and every Lebanese home or restaurant in which I've enjoyed Tabbouleh, uses less bulgur and more parsley. Tabbouleh should be a bit more green than Martha's result. By the way, it's delicious and healthful and I hope everyone tries it. -- Linda
Martha Stewart Member
Rating: Unrated
09/12/2009
GKARAM IS CORRECT!!!
Rating: Unrated
Rating: Unrated
03/31/2009
Good tip about not boiling the wheat from "mwedding". I boiled a cup of vegetable broth and added it to a cup of wheat in a heatproof bowl. It was ready in about 15 minutes. It was the time it took to chop the other ingredients. I also added 1/2 of a sweet bell pepper. Thanks for the great ideas LMA 1969 and mwedding!
Rating: Unrated
03/30/2009
The comments here are right on......Martha's recipe looks wonderful, but don't boil your wheat!!! Just like 'mwedding' said, just soak it for a bit and it will be perfect. And more traditional is not what you see in the grocery stores (chock-full of wheat instead of parsley); more traditional is loaded with parsley. Also try adding a few more vegetables to the mix.....sweet bell peppers are a fabulous addition--as well as seeded, diced cucumbers.
This recipe is not far off! First, if you boil the bulgur, you'll get sticky bulgur, which is not what you want! Soak it in warm water for about an hour and you'll have better results.
I think this recipe looks plenty "green." My daddy from Tyre follows these proportions almost exactly. Please give it a try--you'll be so glad you did!
Rating: Unrated
03/27/2009
Yes, the Tabbouleh I know is also more green. I have made it also with couscous and it is great. A wonderful hot day salad.
Very Tasty Best dish served well chilled with flat bread also very healthy as well for a extra bonus
I just watched Martha make Tabbouleh. There was too much bulgur in it. The traditional recipe varies a bit from region to region (and the Israeli version is mostly bulgur) but my grandmother, and every Lebanese home or restaurant in which I've enjoyed Tabbouleh, uses less bulgur and more parsley. Tabbouleh should be a bit more green than Martha's result. By the way, it's delicious and healthful and I hope everyone tries it. -- Linda
All Reviews for Easy Tabbouleh
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Tabbouleh
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
