Tabbouleh, or “mixed vegetables,” is made all over the Middle East and North Africa. Chefs mix different types of vegetables and greens with bulgur or couscous into one dish and serve. The salad is dressed with lemon juice and olive oil. The grains are cooked until almost done, and only a little is added to the tabbouleh, just enough to support the whole mountain of herbs and absorb the life-giving juices of the vegetables. Real tabbouleh is an explosion of green!
Step 1
Prepare the bulgur. Boil the bulgur for 15 minutes, adding salt to the water as it boils. Mix olive oil and lemon juice, season the warm bulgur with this mixture.
Step 2
Prepare vegetables and greens for the salad. Finely chop the cucumber and tomato. Separate the parsley leaves from the stems. Finely chop the parsley leaves.
Step 3
Mix the salad. In a salad bowl, mix the bulgur with the cucumber, tomato and parsley.
