TABBOULEH SALAD

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Tabbouleh Salad image

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

Provided by Galley Wench

Categories     African

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice or 1/4 cup lime juice
1 teaspoon garlic (crushed)
1/2 cup chopped scallion (include greens)
1/2 teaspoon dried mint flakes
1/4 cup olive oil ((good quality)
fresh black pepper
2 medium tomatoes (diced)
1 cup fresh parsley (chopped and packed)
1/2 cup cooked chickpeas (optional)
1 chopped green red bell pepper (optional)
1/2 cup coarsely grated carrot (optional)
1 chopped cucumber (optional)

Steps:

  • Combine bulgur, boiling water, and salt in a bowl.
  • Cover and let stand 15-20 minutes, or until bulgur is chewable.
  • Add lemon juice, garlic, oil, and mint, and mix thoroughly.
  • Refrigerate 2-3 hours.
  • Just before serving add the vegetables and mix gently.
  • Correct seasonings.
  • Garnish with olives.

Nutrition Facts : Calories 132, Fat 7.1, SaturatedFat 1, Sodium 447.4, Carbohydrate 16.1, Fiber 4, Sugar 1.3, Protein 2.8

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