This is a print preview of "Ahmad's Tabouli Salad" recipe.

Ahmad's Tabouli Salad Recipe
by Salad Foodie

Ahmad's Tabouli Salad

There are many versions of Tabouli around, but this recipe was introduced to me by a young man from Lebonon who lived with us for a while. Several times a year the craving for this salad comes over me and I get the chopping board out! This recipe makes a large batch but I always give bowls of it away to friends and family, as everyone has come to love it as much as I do. Take time to finely chop ingredients. I do not use a food processor as the results are not the same.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: Middle eastern
  Servings: 8

Ingredients

  • 3/4 cup fine bulgar
  • 2 cups boiling water
  • 1 1/2 cups finely chopped green onions, about 2 bunches
  • 4 large tomatoes finely chopped
  • 3 cups curley leaf parsley finely chopped, about 2 bunches
  • 1 large cucumber, peeled and finely chopped
  • 1/3 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon salt

Directions

  1. In a heat proof bowl, pour boiling water over bulgar and allow to stand for 20-30 minutes.
  2. Place chopped green onions, tomatoes, parsley, and cucumbers in large mixing bowl. Drain water away from bulgar and add bulgar to the vegetables.
  3. In a covered jar, shake together the olive oil, lemon juice and salt.
  4. Pour dressing over salad ingredients, tossing well to coat.