I love making tabouli any time of the year, but my favorite time is during the summer.
It takes me back to the wonderful times I had with my mom and sisters, growing up we used to make tabouli and go up to the roof to soak up the sun, enjoy the ocean view and the cool breeze while feasting on this wonderful healthy salad.
Now that I have my own family, I prepare the tabouli with my kids and they absolutely love it and ask for it all the time.
I have tried tabouli with Quinoa, Brown rice and Couscous, but Bulgur is my absolute favorite and the authentic ingredient to use in this lemony herby goodness of a salad.
4 medium Persian cucumber
3 punch of green onion
3/4 cup lemon juice
5 medium tomatoes
6 cups minced flat leaves fresh parsley
3 cups minced fresh mint
1/2 cup extra virgin olive oil
1 tbsp. salt or to taste
2 cups fine bulgur #1
4 cups cold water
1 tbsp. cumin
In a large bowl soak the bulgur in 4 cups of cold water and set aside for 15 minutes.
Remove parsley and mint leaves from stems, only the thick woodsy stems, wash and lay flat on clean kitchen tea towel.
Roll the towel while the herbs in it, let it stand for about 10-15 minutes or overnight if you can.
Wash and dry tomato, green onion and cucumber, dice to small pieces, do not peel the cucumber, use both white and the green part of the onion, and place in a large size bowl.
In a food processer, add 1 or 2 cups at time of parsley and mint, pulse until finely minced, do not over process it or it will turn to a watery mess; about 15 times should do it.
In a large mesh strainer, drain the bulgur, with clean hands squeeze the water out of the bulgur little at a time, and add to the herbs and vegetables, continue until all the bulgur is squeezed.
Add olive oil, lemon juice, salt, and cumin.
With clean hands, toss the salad making sure to rub the bulgur with your hands to mix with the rest of the ingredients.
Serve with romaine lettuce harts and Enjoy!