Hi friends! I just realized I have posted a vermicelli rice recipe and a Brazilian Baked Kibbeh Recipe, but I haven’t posted a tabouli (tabbouleh) recipe. Whenever I make my Brazilian Baked Kibbeh, I like to serve it with rice with vermicelli noodles and tabouli (tabbouleh) salad. So that’s what I will to be sharing, and I can’t believe I had never posted it before!
Ingredients and Substitutions
- Bulgur Wheat: I have used fine bulgur wheat or medium grind bulgur wheat for this. I like it with either. If you are wondering where to find it, you can check the international aisle of your local grocery sotre if it has one. It is also sometimes placed near where you would find quinoa. If you can’t find it there I would try Amazon.
- Tomatoes: Use your favorite kind of tomatoes. I love cherry tomatoes on a vine, but if I don’t have that I just use what I already have fridge.
- Cucumbers: Again use your favorite kind of tomatoes. Here I used mini cucumbers, but you can use anything you like.
- Onion: I prefer to use red onion, but when I don’t have one, I just use whatever I have in my fridge.
- Fresh Parsley and Mint
- Lime, Olive Oil, and Salt
Directions
With this recipe, there is no need to soak and then drain the bulgur wheat. I am giving you the exact measurement of water that you will use to soak your bulgur wheat. All of the water will be magically absorbed by the bulgur wheat, and there won’t be any need to drain it. Once the water has been all absorbed, just chop all of your ingredients and mix them all together. I like to leave it in the fridge until it’s time to serve so it cools down a bit, and I find it such a refreshing salad.
What Does Bulgur Wheat Taste Like?
Bulgur wheat has a light, nutty flavor with a chewy texture that makes it perfect for salads. It absorbs the flavors of the ingredients it is mixed with, making it a versatile base for various dishes. In tabouli, it adds a delightful texture and complements the fresh herbs and citrus dressing beautifully.
Tabouli Salad
Ingredients
- ½ cup fine bulgur wheat
- 3/4 cup boiling water
- 2 ripe tomatoes
- ½ onion
- 1½ cups fresh parsley leaves about 1 bunch
- ¾ cup fresh mint leaves about 1 bunch
- Juice of 1 lime
- ¼ cup olive oil
- Salt to taste
Instructions
- In a medium bowl, place the bulgur wheat, cover with boiling water, and let it hydrate for 20 minutes or until the water is completely absorbed by the wheat. Meanwhile, prepare the other ingredients.
- Wash, dry, and cut the tomatoes in half. Discard the seeds and cut each half into small cubes. Wash, dry and cut your cucumbers. Peel and cut the onion into small cubes.
- Wash and thoroughly dry the parsley and mint leaves – to make it easier, use a salad spinner so the leaves are very dry. Coarsely chop the parsley and mint.
- In a bowl, place the chopped onion, tomato, parsley, and mint. Season with lime juice, olive oil, and salt to taste, and mix well. Add the hydrated bulgur wheat and mix gently with a spoon – the bulgur wheat is added last to avoid becoming soggy. Taste and adjust the salt.
Notes
Nutrition
Storage
Tabule lasts up to 1 day in the refrigerator, but the bulgur wheat will gradually absorb the moisture from the ingredients, and the tabule won’t be as fluffy as when freshly made.
FAQ
Can I make tabule ahead of time?
Yes, you can make it a few hours in advance and store it in the refrigerator. However, it’s best to serve it the same day for the freshest taste and texture.
What can I use instead of bulgur wheat?
If you can’t find bulgur wheat, you can substitute it with quinoa or couscous. Just cook them according to the package instructions before using them in the salad.
Can I add other vegetables to the tabule?
Absolutely! You can add cucumbers, bell peppers, or even radishes for extra crunch and flavor.
How do I keep the tabule from getting soggy?
Make sure to use the correct amount of water to hydrate the bulgur wheat and add it to the salad last. Also, thoroughly dry all the fresh herbs and vegetables before mixing them in.
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