Nothing screams “fresh” to me more than Tabouleh…well, besides a perfectly ripe watermelon eaten straight from the rind with a spoon.
This was my first go at making homemade Tabouleh, and I’m thrilled with the result! Besides being totally refreshing, delicious, and surprisingly filling, this recipe is so easy to put together, requires extremely affordable ingredients, and is one of those recipes that I recommend making a huge batch of to have around all week long.
- 1 cup uncooked Bulgur Wheat
- 2 cups water
- 1/2 cup diced red onion
- 1 cup organic cherry/grape tomato, sliced
- 1/2 a large, organic cucumber, diced
- 1 bunch italian, flat leaf parsley, minced
- the juice of 2 lemons
- 1/4 cup extra virgin olive oil
- salt & pepper to taste
In a pot, bring the water to a boil and remove from heat. Stir in the 1 cup bulgur wheat, cover, and let stand for 20 minutes until water is absorbed and bulgur is cooked through. Set aside to let cool.
In a large bowl, add onion, tomato, cucumber, and parsley. Stir to incorporate everything. In a smaller bowl, whisk together lemon juice and olive oil, creating a dressing.
After your bulgur has cooled, add it to the large bowl of veggies and stir. Add the lemon/olive oil dressing and stir once again to cover the mixture in the dressing. Lastly, add a liberal amount of salt and pepper, mix, and taste to make sure the dish is seasoned enough for your liking.
Refrigerate for at least 30 minutes, but the longer the better.
Little Tip: When I was buying ingredients for this recipe, I got a box of bulgur wheat I found on the shelves that was up around $6. I was basically in pain as I put this in my cart, since I’m not very good at spending money. But, I sucked it up, and was almost at the checkout line with my purchases in tow when I remembered…THE BULK SECTION!
I scurried my cart to the bulk section (wonderland) and filled a bag with bulgur wheat that costed literally half the price at $3 for even more than was in the box I was going to buy! This reminded me of what a great resource the bulk sections of grocery stores are and to always buy as many grains and pantry staples as possible there. I highly recommend buying the bulgur wheat for this recipe in your own bulk section!