This month I am sharing recipes from a beautiful cookbook called Balaboosta by Einat Admony. First up, tabbouleh!
I love tabbouleh and have been making it for years. My old friend, Rick Schwartz, once told me, “Tabbouleh is a parsley salad not a bulgar wheat salad.” I think the reason most people (especially grocery store deli employees) make tabbouleh with more wheat than parsley is because chopping is time consuming and labor intensive whereas pouring boiling water over a bowl of bulgar wheat and letting it “cook” is incredibly easy.
But, there is no getting around the fact that a really great tabbouleh salad requires lots of chopping and lots of parsley.
The Balaboosta recipe for tabbouleh is similar to mine, but with one major difference… equal parts parsley and cilantro. Honestly, I wasn’t sure about this, but I decided to give Einat’s recipe a try and I loved it – bright, tangy, and fresh!
Three things really make this tabbouleh salad a stand-out: the cilantro, fresh lemon zest, and plenty of salt.
Tabbouleh makes a great side for barbecued meats, and holds well in the refrigerator so it’s a great weekday work lunch, too.
Not eating gluten? Try Substituting quinoa or brown rice in place of the bulgar wheat for an equally delicious gluten-gree version.
- 1 cup medium bulgar wheat
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1/3 cup chopped mint
- 4 scallions, thinly chopped
- 1 cup diced tomatoes
- zest from two lemons
- 1/4 cup lemon juice
- 3 Tbsp. olive oil
- 2 tsp kosher salt
- pinch of freshly ground pepper
- Pour 1 cup of boiling water over the bulgar in a medium bowl. Cover and set aside until the water is absorbed.
- Stir together all remaining ingredients in a large bowl.
- Add the bulgar and mix thoroughly.
- Let the flavors mingle for about 30 minutes before serving.