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Roberto’s Tabouli Salad

(Makes about 6 side-dish servings)

Bulgur Wheat – 1 cup

Water – 1 1/4 cups, boiling

Lemon – 1/3 cup, freshly squeezed juice

Olive Oil – 1/4 cup

Sea Salt – 3 1/2 teaspoons, coarse, divided

Scallions – 1 cup, white and green parts, minced (1 bunch)

Lemon – zest of 1 large

Mint – 1 cup fresh leaves, chopped (1 bunch)

Parsley – 1 cup fresh flat-leaf, chopped (1 to 2 bunches)

Hothouse Cucumber – 1, unpeeled, seeded and medium-diced

Cherry Tomatoes – 2 cups, cut in half

Black Pepper – 1 teaspoon, freshly ground

  • Place the bulgur wheat in a large bowl, pour in the boiling water, and add the lemon juice, olive oil and 1 ½ teaspoons kosher salt. Stir, then allow to stand, covered, at room temperature for about an hour.
  • Add the minced scallions, lemon zest, chopped mint, chopped parsley, diced cucumber, tomatoes, remaining 2 teaspoons kosher salt and freshly ground black pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabouli salad sits for a few hours.

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