This delicious blend of cooked grains with herbs, pepper, onion and tomato is surprisingly light and refreshing. It does take some technique to prepare, so experiment a few times and you will eventually get it right. The results are wonderful.
- 1/2 Cup fine bulgur or commercial tabbouleh
- 2 ripe but firm tomatoes; minced
- 1 red onion; minced
- 6 green onions and tops; minced
- 2 stalks celery; minced
- 1 red bell pepper; seeded and minced
- 1 green bell pepper; seeded and minced
- 2 small fresh hot chiles; minced
- 1 Cup minced fresh parsley
- 1 Tablespoon minced cilantro
- 2 Tablespoons minced fresh mint, omit if using tabbouleh mix
- 6 cloves garlic; finely minced
- 1/3 Cup freshly squeezed lemon juice
- 1 teaspoon sugar; or more to taste
- 1/3 Cup olive oil
- 1/3 Cup light-flavored vegetable oil
- salt, black pepper, and dried hot chiles, to taste
- In a large bowl pour enough boiling water over bulgur to cover completely.
- Let soak until all moisture has been absorbed (about 20 minutes).
- If using tabbouleh mix, follow instructions on package.
- Toss bulgar lightly with tomatoes, onions, celery, bell peppers, fresh chiles, parsley, cilantro, mint, garlic, lemon juice, and sugar.
- Mix together oils and stir gradually into bulgur. Add salt, pepper, and dried chiles to taste; chill.
Originally from the mountains of Lebanon, it has variations that are the most popular salads throughout the Eastern Mediterranean and Arab countries of the region.
Serve this salad as a main course or as an accompaniment with grilled or roasted lamb or chicken.