Tabbouleh / Tab(b)ouli Salad
Among the many treasures of my new neighborhood in Northeast Minneapolis is the tabbouleh from Emily’s Lebanese Deli (not to be confused with a lesbian deli). A traditional Lebanese dish, tabbouleh is a salad made with bulgur wheat (warning: not gluten free), a LOT of parsley, mint, tomato, lemon, green onions, olive oil, and salt. Emily’s version plays up the lemon quite a bit and is a light but punchy accompaniment to any of the other meatier main dishes. Or it could stand as the star with some pita or rice.
I have made tabbouleh a few times at home, and it is a great recipe in the summer time. Light, easy to transport to picnics, and makes use of a lot of items that are in-season at the farmer’s market. Like many other salads, the beauty lies in its abundant returns with respect to flavor and satisfaction, especially given the ease of execution. If you are trying to watch your gluten intake, you can substitute quinoa or brown rice, prepared according to the proper water:grain ratio.
Tabbouleh, from the Barefoot Contessa Parties! cookbook
(serves 8)
- 1 c. bulgar wheat (or quinoa)
- 1-1/2 c. boiling water (2:1 ratio of water:quinoa, if you’re subbing)
- 1/4 c. freshly squeezed lemon juice (about 2 lemons)
- 1/4 c. olive oil
- 3-1/2 tsp. kosher salt
- 1 c. minced green onions/scallions, white and green parts
- 1 c. chopped fresh mint leaves
- 1 c. chopped flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium diced
- 2 c. cherry tomatoes, cut in half
- 1 tsp. freshly ground black pepper
Place the bulgar in a large bowl, pour in boiling water, add lemon juice, olive oil, and 1-1/2 tsp. salt. Stir, then allow to stand at room temperature for about an hour.
Add the green onions, mint, parsley, cucumber, tomatoes, 2 tsp. salt and the pepper. Mix well. Season to taste and serve, or cover and refrigerate. It really tastes best after a few hours in the fridge.