Lebanese Tabbouleh

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Tabbouleh is eaten at the start of a meal or “meze” in the Mediterranean culture. This is a power house salad that is full of antioxidants, fiber, protein and vitamins.  I have added garbanzo beans and feta cheese making it a complete meal. We will learn more about tasty dishes to make with Bulgur and this salad is a great start.  Bulgur comes in different grain sizes and in this recipe,  I use #2 or often labeled medium grain.  Enjoy this fresh delicious salad Lebanese style.

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Cooking Time: 30 minutes

Servings: 4 people

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Ingredients

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• ½       cup                      Bulgur (#2 or medium)

• 3        bunches               Fresh Curly Leaf Parsley (not Italian Flat Leaf)

• ¼       cup                      Chopped Fresh Mint

• ¼       cup                      Chopped Green Onion

• 2        cups                     Diced Tomatoes

• 1        cup                      Diced Persian or English (Greenhouse) Cucumber

• 1        15 oz. can            Garbanzo Beans, rinsed and drained

• 2        oz.                       Feta Cheese, crumbled

Dressing

• ¼       cup                      Fresh Lemon Juice

• ½       cup                      Olive Oil

• 1        tsp.                      Salt

• ½       tsp.                      Fresh Cracked Ground Black Pepper

• ½       tsp.                      Granulated Garlic

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Instructions

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1. Measure ½ cup of Bulgur in a 2-cup liquid measuring cup. Add 1 cup of hot tap water to liquid measuring cup with Bulgur.  Set aside and soak for 20 minutes.

2. Meanwhile add parsley to a large size bowl and add water to cover. Swish parsley and water around in the bowl, remove from water and drain in a colander. Repeat until water is clear and there is no sand or dirt.  Drain parsley in a colander and transfer to paper towels to dry thoroughly.  A salad spinner works well for this also.

3. Use the same method for cleaning fresh mint.

4. Place parsley in a Cuisinart or food processor and chop until fine, careful not to puree (This is not pesto).  The traditional method is to chop finely by hand and may be done if you do not have a food processor.  

5. In a liquid measuring cup measure lemon juice, olive oil, salt, pepper, granulated garlic and whisk until combined. 

6. In fine mesh colander rinse presoaked Bulgur several times.  Drain well by pressing water out with your hand.  

7. In a large bowl add all prepped ingredients, Bulgur and dressing, toss to combine.  

8. This can be eaten as a lunch bowl or the start of a meal scooped with Romaine lettuce wedges. 

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