This recipe for cilantro tabouli, also spelled tabbouleh, is a twist on the Mediterranean classic. Serendipitous discovery when I didn’t have any parsley on hand!
Preparation Details
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 3 hrs 35 mins
Servings: 6
Ingredients
- 2 ¼ cups water
- 1 cup bulgur wheat
- 2 tomatoes, seeded and finely chopped
- 2 green onions, sliced into thin slivers
- ¾ cup coarsely chopped fresh cilantro
- 2 cloves garlic, minced, or to taste
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon freshly cracked pepper
- salt to taste
Steps
- Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.
