Tabbouleh is a traditional Middle Eastern dish. It’s a combination of fresh herbs, vegetables and bulgur. The main ingredient of this dish is parsley, lots of it actually. The first time I tasted this dish was when we were in Istanbul though that version had pomegranate. I love the freshness from the herbs and lemony taste. The best part is it’s a low carb meal.
- 1 cup bulgur wheat
- 1 ½ cups water
- 2 freshly squeezed lemon juice
- 3 tablespoon good olive oil
- 3 ½ teaspoons kosher salt
- ½ cup minced spring onions, white and green parts (about 4-6)
- ½ cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 cucumber, unpeeled, seeded, and diced
- 2 large tomatoes, seeded, and diced
- 1 teaspoon freshly ground black pepper
- 100g feta cheese, crumbled
- Stir bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes.
- Add lemon juice, 2 tablespoon olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the spring onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
- Place tabbouleh on platter. Garnish with feta cheese.