1 Ratings 1 Comment
Yield: 6 servings
At least 30 minutes before preparing the taboulie, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris. Shake out any excess water and drain in a colander, stem sides down. If you have a salad spinner, you can dry the herbs in that way or lay out on paper towels or a clean kitchen cloth to air dry; just make sure they are very dry before you chop them.
Place the bulgar wheat into a bowl and cover with 3 cups of cold water. Set aside to soak and soften, about 20 minutes.
Combine the tomatoes, scallions and herbs in that order in a large mixing bowl. By now, the bulgur wheat should have softened. To test, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed.
Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible. Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with the salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy. Taste and add salt as needed.
Serve the salad as soon as possible with fresh, crisp romaine lettuce hearts for scooping.
Recipe and image used with permission by Julie Ann Sageer of Julie Taboulie's Lebanese Kitchen.
Please note that some ingredients and brands may not be available in every store.