Tabbouleh

© 2013 REMCooks.com
© 2013 REMCooks.com

This is the other side we served with Moroccan Style Grilled Halibut with Grilled Veggies. It was the perfect compliment and is amazingly easy to fix.

As Baby Lady & I were preparing the Moroccan Style Grilled Halibut we were contemplating what to use as the final side. We needed some type of starch that would compliment the meal. As we were discussing it, I went out to the garden to harvest some parsley for use with the charmoula. While outside I stopped to admire the garden. The moderate climate we have experienced this Spring has done wonders for the plants. Here is my beautiful mint.

© 2013 REMCooks.com
© 2013 REMCooks.com

It was then I realized tabbouleh would be the perfect accompaniment for the Moroccan Style Grilled Fish and I could use my lovely fresh mint. Indeed, some people consider tabbouleh to be the ideal food of the Mediterranean diet. Although it originated in the mountains of Lebanon and Syria, it spread in favor throughout the Middle east and Mediterranean region. In fact, tabbouleh is widely popular in Middle Eastern cuisines and is a primary ingredient in kibbeh and tabbouleh. It is also used with falafels, among other dishes. In Turkey you will find a red tabbouleh (Kısır) made with tomato paste or sauce. Not surprisingly, it became immensely popular in the US, as well. Of course, once introduced to the US, it gets “americanized.” Nowadays you see tabbouleh used in a variety of settings from a simple salad, to a side dish like we did here, to a main entree with chicken, fish or other heartier ingredients. It really is pretty versatile and every kitchen should have at least one tabbouleh recipe. This is our basic recipe.

Ingredients

  • 1 cup bulgur
  • 2 cups water
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1 cup parsley, chopped
  • 1 cup mint, chopped
  • 1 cup red tomato, small dice
  • 1 cup yellow tomato, small dice
  • 1 English cucumber, seeded and diced, small dice
  • 1 cup spring onion (both white and green), small dice
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
© 2013 REMCooks.com
© 2013 REMCooks.com

Instruction

Add 1 cup bulgur to a vessel (I use a large measuring cup). Bring 2 cups of water to a boil and our over the bulgur. Cover and let it sit for 1 hour. Notice that this yields roughly 2-1/2 to 2-3/4 cups of cooked bulgur.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add bulgur to a large bowl

© 2013 REMCooks.com
© 2013 REMCooks.com

Now add the cucumber

© 2013 REMCooks.com
© 2013 REMCooks.com

the onion

© 2013 REMCooks.com
© 2013 REMCooks.com

the yellow tomato

© 2013 REMCooks.com
© 2013 REMCooks.com

and the red tomato

© 2013 REMCooks.com
© 2013 REMCooks.com

the parsley

© 2013 REMCooks.com
© 2013 REMCooks.com

and mint

© 2013 REMCooks.com
© 2013 REMCooks.com

the black pepper

© 2013 REMCooks.com
© 2013 REMCooks.com

salt

© 2013 REMCooks.com
© 2013 REMCooks.com

and lemon juice

© 2013 REMCooks.com
© 2013 REMCooks.com

Mix together.

© 2013 REMCooks.com
© 2013 REMCooks.com

Finish with olive oil

© 2013 REMCooks.com
© 2013 REMCooks.com

Serve & enjoy.

© 2013 REMCooks.com
© 2013 REMCooks.com

NOTES: Depending upon your application you may want to vary the quantities. For instance, as a salad, you may want more mint and parsley with less bulgur. As a main course salad with meat, you may want to add a little minced garlic. It is very versatile and healthy, to boot. 🙂

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11 thoughts on “Tabbouleh”

    1. This is a wonderful dish.It’s a wonderful summer entree with chicken and a little garlic. You might want to give it a try. It’s really fresh and tangy. Kinda “zippy.”

  1. What a fresh-looking salad, Richard, and a snap to make. With Summer right around the corner, this will make a great side for a number of light Summer meals. Thanks for sharing your recipe.

  2. This looks like a great side dish I’m interested in trying out. I’ve never grown mint before, but I have basil, cilantro, chives, and tarragon now. So now I have a question. How do you take the shots of you pouring in the ingredients? Do you use the timer on your camera or does someone else take them for you. I’m just curious. You are one of the first foodie blogs I’ve ever followed. 🙂

    1. Hi, Kathryn. Thanks for the nice compliment and for following the blog. It’s been a lot of fun. Most of the pouring shots are taken by the Baby Lady because I get too involved in cooking and she does a really nice job with the prep photos. I do almost all of the plated shots. The pouring shots that I take, you simply have to get used to holding the camera in one hand, typically my right hand, and pouring with the other. It takes a little practice but after awhile you get the hang of it. It’s always better if someone else does it because the can concentrate solely on the photos. While I write the vast majority of the posts (99.99%), Baby Lady always helps with the cooking and photography. It’s our cooking blog, not just mine. 🙂

      1. Well you both do a great job! You must be way more skilled than me with your camera, as I can barely walk and chew gum at the same time! I’d be afraid of dropping the camera in a pot of boiling water or hot bubbling sauce or something. Keep up the great work, both of you!

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