Tabbouleh is a Levantine* vegetarian dish or salad traditionally made of tomatoes, finely chopped parsley, mint, onion and seasoned with olive oil, lemon juice and salt (source-wiki). Bulgur is often added to the dish though some variations use couscous instead of bulgur. I have used bulgur to prepare this Tabbouleh salad. Tabbouleh has become one of the most popular salads in the Middle East. It is also called also tabouleh or tabouli.
Place bulgur in a bowl and pour boiling water to it. Add a little salt, mix and keep it covered. Let it sit for 30 minutes. After 30 minutes, fluff the bulgur with a fork and keep it aside to cool. In case, if there is water, drain it completely.
In a large bowl, add bulgur, chopped vegetables, greens, olive oil, lemon juice, salt and pepper powder. Toss well to combine. Taste and adjust the seasoning if needed.
Serve at room temperature or chill for an hour in the refrigerator and then serve. Try this healthy, refreshing and flavorful tabbouleh and enjoy!!
Note - Bulgar and cracked wheat are different though they both are made from whole wheat grains. The difference is in the processing. Bulgur is pre cooked - wheat berries are parboiled, dried and then ground coarsely or broken into small pieces. This gives bulgur, a nutty flavor. Bulgur requires little or no cooking. Cracked wheat on the other hand is made by simply cracking the whole wheat berries which are not parboiled. Cracked wheat is cooked much like rice.
Levantine - A region on the eastern coast of the Mediterranean Sea north of the Arabian Peninsula and south of Turkey, usually including the area of Israel, Jordan, Lebanon, Palestine and Syria.
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