I first heard of tabbouleh after a few of my friends returned from a study abroad program in Jerusalem. They would always rave about the street food, so when I found a good recipe for falafel, I tried it out.
It is amazingly good. Even the kids’ dad loves it. The best part is, you feel like you’re just eating pure health. It’s fresh. Light. Addicting. Every summer, when the mint starts growing like weeds, I make a huge bowl of this and we just eat it until it’s gone.
This tabbouleh is based from a recipe in Ina Garten’s Parties! If you don’t have that book, I really recommend it. Even though it is written for entertaining, I find I use more recipes out of it, than any other cookbook.
1 cup bulgar wheat
1 1/2 cups boiling water
juice of 1 lemon
2 teaspoons kosher salt
3 tablespoons good olive oil
1 or 2 packages cherry tomatoes, each cut in half
1 English cucumber, seeds removed and cut in 1 inch chunks
1 cup fresh mint, finely chopped
1 cup fresh flat leaf parsley, finely chopped
salt and pepper to taste
1. In a large bowl, combine the wheat, boiling water, lemon juice, 2 teaspoons kosher salt, and olive oil. Cover with plastic wrap and let sit for 1 hour.
2. Add in tomatoes, cucumbers, parsley, mint, and salt and pepper. Stir to combine.