Homemade Tabouleh is far superior than store bought alternatives!
I have included here a gluten-free adaptation, perfect for Passover as well, courtesy of quinoa.
Whole Wheat Bulgur
The difference between whole wheat bulgur and its white – skin-stripped counterpart – is simply night and day: the whole grain is infinitely more delicious and nutritious, with high protein and high fiber. I don’t only use it for tabouleh, but in salads and in soups. It takes a little longer to soak up the liquids and swell than white bulgur, but so what, start with soaking the grain while you get the rest of the recipe ready.
My Tabouleh Uses Generous Amounts of Bulgur
I don’t use the grain in the dish as a little sprinkling for garnish in tabouleh. Indeed I use it as an essential ingredient to make a filling and nourishing whole meal main course.
Choose Meaty Tomatoes for Tabouleh!
The tomatoes you want for tabouleh are more meat and less juice. In other words, you want plum tomatoes or beefsteak tomatoes. Save the wonderful vine ones, grape ones or cherry ones for other salads!
You can also make this dish without tomatoes, as shown in the picture below, on days you are serving other dishes that include tomatoes.
You bet! Perfect for Passover too! Use quinoa. In this case, don’t just soak the grain. Cook it according to package instructions, and proceeded with the recipe as instructed.
Perfect the Next Day Too!
I instruct you to scoop out all the juice from the tomatoes, using only the flesh. This is the secret for keeping the salad from getting soggy. So dont be a frais to make a full batch, eat some, save some for tomorrow!
- 1 cup whole wheat bulgur
- 2 cups boiling water (if you used quinoa, boil 1 cup quinoa according to package instructions, and proceed with the rest of the recipe)
- 6 scallions, green and white parts, sliced very thin
- 1 bunch flat-leaf parsley, stems and leaves, chopped very fine
- 1 bunch fresh mint, leaves only, chopped very fine
- 1/3 cup extra virgin olive oil
- Juice of two lemons
- 2 tablespoons ground cumin
- Salt and pepper to taste
Mix the bulgur and the boiling water in a bowl and cover tightly. The grain will absorb the water completely after about 30 minutes.
Meanwhile, cut the scallions, parsley and mint. Transfer to a bowl. Add the oil, lemon juice, cumin, salt and pepper to taste. Add the bulgur (or quinoa if that’s what you used) and combine thoroughly. Serve at room temperature.