in Africa, Middle East, Morocco, Turkey

Tabbouleh

updated

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Ingredients for 4 servings:

  • 1 cup bulgur
  • ½ cup vegetable broth
  • Salt
  • chili powder
  • Harissa
  • Spice mix (Garam Masala)
  • 1 can of tomatoes, chopped or pureed
  • 2 tbsp olive oil
  • ½ lemon(s), juice
  • 1 onion(s)
  • 1 bunch of parsley
  • 1 tomato(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Bulgur salad

Let the bulgur wheat soak in the vegetable broth for about 10 minutes. In a salad bowl, combine the olive oil, lemon juice, and canned tomatoes. Season to taste with salt, chili, garam masala, and harissa. Finely chop the onion, parsley, and fresh tomato and add to the salad bowl. Add the bulgur wheat and mix everything together. It’s best to let the salad sit overnight in the refrigerator so the flavors can develop. Season again carefully the next day before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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