Tabbouleh (Tabouli) with Red Gold Tomatoes
Tabbouleh (Tabouli) is one of those family favorites that we could have every day and no one would complain. It gets eaten faster than ice cream around here!
I like that it can be made by hand or pulsed all together in the food processor when in a hurry. I am heavy handed with the lemon so start with less and add more to your preference.
This is another great food that travels well and can be made several days in advance (store in the fridge).
1 cup medium Bulgar wheat
2 -3 bunches parsley or cilantro (I like a combination), stemmed and chopped
1 bunch fresh mint leaves, finely chopped
2 bunches green onions, chopped
1 can Red Gold Diced Tomatoes, drained (tomatoes with chilies are also great in this to add a little heat)
2 cucumbers, peeled, seeded and chopped
4 -5 lemons, squeezed for juice – more or less to taste (bottled works just as well)
1/2 to 3/4 cup extra virgin olive oil, to taste
salt & fresh ground pepper
Rinse off the Bulgar wheat and cover with 1 cut hot water and set aside
In a large bowl, mix the parsley, cilantro, mint, onions, tomatoes, cucumbers, and half the lemon and oil
Once the water has been mostly soaked up by the wheat, combine with the other mixture
Season with salt and pepper
Add in additional lemon and oil to taste
Serve with crackers or pita bread as a dip. It’s great on top of a burger or salad and it really takes fish tacos to the next level.
Sponsored Post: Thanks to Red Gold for sponsoring this post. While Red Gold has partnered with us on this post, all opinions expressed in this series are my own.