In this traditional tabouli recipe adapted from David Lebovitz, soaked bulgur is mixed with parsley, mint, green onions, and Middle Eastern.... Read More
4 of 39
Parsley is sprouting up all over the place in springtime, and it plays a key role in most versions of tabouli salads. You could even use more than the 14 ounces suggested in this traditional tabouli recipe. Sticking with the classic tabouli grain, bulgur is used. It's a whole grain, a cracked wheat often found in European, Indian, and Middle Eastern cuisines. Make sure to purchase the fine bulgur, which cooks faster and is the most common kind used in tabouli. Medium and course grain bulgur can also be used if you can't find the fine grain. Besides that parsley, in this recipe, soaked bulgur is mixed with 2 cups of fresh mint, green onions, cinnamon, allspice, lemon, olive oil, and finely diced tomatoes (pictured differently).