Tabooleh

Tabooleh

My husband is Armenian so we LOVE mediterranean food. Tabooleh was a salad/side dish that I grew up eating even before the vegetarian culinary trend became so popular. We have a huge patch of mint growing in our garden each summer so making Tabooleh during the summer months is a regular request from my family. The whole grain goodness of bulgur wheat combined with mint, parsley, tomatoes and other veggies with a lemon vinaigrette dressing is healthy dinner salad or side dish to serve at any summer BBQ. Hope you enjoy our family rendition.

Ingredients
2 cups bulgur wheat (medium grind #2)
3 cups boiling water
1 cup chopped parsley
1/4 cup chopped green onions (about 4-5)
1/4 cup chopped mint (fresh is best, but if only dry is available use 2 Tablespoons)
2-3 large tomatoes chopped into small 1/4 inch pieces
1 large cucumber chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1-2 teaspoons salt
1 teaspoon pepper
1 head romaine lettuce

In a medium bowl measure out the bulgur wheat and pour boiling water over it and let it sit for 1/2-1 hour until all the liquid is absorbed. Add all vegetables except romaine lettuce. Mix together lemon juice, olive oil, salt and pepper and pour over salad. Refrigerate for several hours. Serve over a bed of shredded romaine lettuce.
We love to eat Tabooleh with pita bread and hummus. Some fun and interesting add-ins to change up your tabooleh are raisins, sunflower seeds, cheese cubes or any other leftover vegetables.