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batchlunchSince I just made this to take to work for lunch, I thought that I should probably come right up here (after having a bowl) to share my recipe. This is only my version of tabbouleh; there are many other variations that are just as good!
Tabbouleh is dairy-free, egg-free, nut-free, and can be altered to be gluten-free as well.
Ingredients
2 cups bulgur wheat or cracked wheat*
boiling water
5 - 8 medium-sized tomatoes
2 bunches flatleaf parsley
2 small packages mint
1 bunch green onion
salt & pepper to taste
1 cup lemon juice
1 cup extra virgin olive oil
* In order to make this recipe gluten-free, use buckwheat (oddly glutenless, despite the name!) or quinoa.
Some people will add cucumbers and/or bell peppers, seeded up and diced. Should you so choose.
Preparation
Put some water on to boil. Put your bulgur wheat in a glass bowl. After your water boils, carefully pour it over the bulgur wheat until the wheat is covered with water (maybe half an inch or an inch more water than wheat). Let that sit for 20 minutes.
While that's sitting, dice the tomatoes and put in a separate bowl (which you'll put all the vegetables in, so it should be big). Then chop up the green onions for the same bowl.
Mince the parsley and the mint (you should have about a 2:1 ratio of parsley to mint, btw), and, again, put in the vegetable bowl.
Drain the bulgur wheat, if you need to (I almost invariably add extra water), and then pour it into the bigger bowl that your vegetables are in. Add salt and pepper to taste. (I usually use about a teaspoon of salt and half that of pepper.) Add lemon juice and olive oil. (I find that, because you're using fresh foods with the olive oil and tasting the olive oil in the tabbouleh, you want to use really good olive oil here. But you may disagree.)
Toss, pour into some kind of a container you can take to work, and enjoy.
Tabbouleh is dairy-free, egg-free, nut-free, and can be altered to be gluten-free as well.
Ingredients
2 cups bulgur wheat or cracked wheat*
boiling water
5 - 8 medium-sized tomatoes
2 bunches flatleaf parsley
2 small packages mint
1 bunch green onion
salt & pepper to taste
1 cup lemon juice
1 cup extra virgin olive oil
* In order to make this recipe gluten-free, use buckwheat (oddly glutenless, despite the name!) or quinoa.
Some people will add cucumbers and/or bell peppers, seeded up and diced. Should you so choose.
Preparation
Put some water on to boil. Put your bulgur wheat in a glass bowl. After your water boils, carefully pour it over the bulgur wheat until the wheat is covered with water (maybe half an inch or an inch more water than wheat). Let that sit for 20 minutes.
While that's sitting, dice the tomatoes and put in a separate bowl (which you'll put all the vegetables in, so it should be big). Then chop up the green onions for the same bowl.
Mince the parsley and the mint (you should have about a 2:1 ratio of parsley to mint, btw), and, again, put in the vegetable bowl.
Drain the bulgur wheat, if you need to (I almost invariably add extra water), and then pour it into the bigger bowl that your vegetables are in. Add salt and pepper to taste. (I usually use about a teaspoon of salt and half that of pepper.) Add lemon juice and olive oil. (I find that, because you're using fresh foods with the olive oil and tasting the olive oil in the tabbouleh, you want to use really good olive oil here. But you may disagree.)
Toss, pour into some kind of a container you can take to work, and enjoy.