Tabouleh Recipe Tabouleh Salad

Tabouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

TABOULEH

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

Category:

Howto & Style

Tags:

• tabouleh
• taboule
• tabbouleh
• tabbouli
• recipe
• tabouli
• recipes
• tabuli
• cooking
• food
• kitchen
• healthy
• vegetable
• health

[jdh91741]

What a nice recipe! In less than one week we are making a double batch tonight. I forwarded this video to friends in Michigan and Oregon (I'm in Los Angeles). This will be a regular in our home.

[RecipeCook]

@jdh91741 That's great to hear! Let us know how your friends like the Tabouleh.

[jdh91741]

Canola oil is manufactured at high temperatures, using a mechanical process that often involves toxic chemicals, like hexane. Canola oil is degummed, deodorized, bleached and further refined at high temperatures. These high temperatures can change the omega-3 content of the oil and can significantly raise the oil's concentrations of trans fatty acids and saturated fats.

[RecipeCook]

@jdh91741 What type of oil do you like to use in your tabouleh recipe?

[NewEnglandgardening]

Glad I came across your video. I was going to add the boiling water to the wheat also because that is what is says on the bag.I thought it was just called cracked Wheat. I just looked at the bag and see it says Burghul #2 also. Didn't notice that. How long do you keep it in the water?

[RecipeCook]

@NewEnglandgardening I rinse the bulgur three times, just like my mom.Then I cover it with out 1/8" of water until it's absorbed. It might take 20 minutes or so. There's nothing wrong with following the bag's directions...I just like my tabouleh with a bit more texture. Bulgur #2 is just what you want.

[rcluley1]

My mother-in-law would die if she heard no lemon juice in tabbouleh. LOL! She is lebanese and she has been making it for 60+ years. She is 81 now and she always says the tabbouleh you buy in stores never has enough lemon. Funny, i love how you said you rinse the bulgar 3 times because your mother did. My mother-in-law probably just put tons of lemon juice because her mother did. no right or wrong. Cumin, cumcumbers and raddish is all new to me. YUM. Thanks...love this....love you.

[theeSHXT]

yeah. the olive oil is used for the taste also.

i can't imagine tabouleh with that much canola, because she did put quite a bit,

[jdh91741]

@susoux This is not tavvouleh, it's just a salad? I am looking for an excellent tabbouleh recipe. Perhaps you might share yours with me?

[jdh91741]

@RecipeCook If it can be found or afforded organic first cold pressed olive oil is a winner every time. Do not cook with olive oil. After 220f temperature olive oil breaks down into a trans fat. Trans fat are as welcome as seeing a shark at a ship wreck. For cooking, sesame oil and almond oil can better tolerate cooking. A good book to read on this topic is: "Fats that Heal, Fats that Kill" by: Udo Erasmus (Amazon)

[jdh91741]

Though I am sure your intentions are good, the plastic blue gloves are a distraction. Tabouleh has been made for the last 3,000+ years or so without folks using gloves and mankind is still very much around. Today, I will go to market and duplicate your recipe and I will risk life without gloves

[SwordofSpirit1]

Yummy! I just got this posted to my mainpage. So, I'm just now posting comment. Anyhow, I LOVE TABOULEH salad and especially bulgar wheat! TooJay's in south Florida makes the best if you don't have the time to chop all your own veggie ingredients. But, it's well worth the effort! Thanks so much for posting. If I can find all of the ingredients where I now live in Hogtown, TN Valley, I'll surely make this one!