Tabouli is one of my favorite snacks, but it isn't cheap to buy pre-made and it seems like there is never enough. So I taught myself how to make it. The parsley is refreshing and light making tabouli a great addition to a summer dinner. Classic tabouli has finely minced parsley, Bulgar wheat, green onions, tomato, lemon juice, mint, and olive oil, but I have had fun altering this recipe and have created my own version of the popular salad.
Alexis' Tabouli Salad
3 Bunches of fresh parsley, Italian or Curly
1 Bunch Green Onions
2 cucumbers
2 tomatoes, any variety will do, but make sure they are about the size of your fist
1.5-2 cups uncooked bulgar wheat, wheat berries, OR cous cous-- (if you have trouble finding them at a normal grocery store, check the bulk section at a organic or health food type store like Whole Foods or Earth Fare)
1.5 cups chopped carrots
The amounts of the remaining ingredients are based on the preference of the chef. Some people enjoy a more oily salad, while others like little oil. Also, lemon juice is more flavorful if fresh, meaning you would need to use more if you are using a bottled lemon juice. It's better to add these little by little to avoid adding too much. It might not be a bad idea to even leave these ingredients out completely and instead make a separate dressing. This way, everyone can control how much is on their portion. It's up to you.
Olive oil
lemon juice (fresh is better)
salt
Optional ingredients:
Garlic powder
Fresh mint
Putting it all together is pretty easy. Start with cooking your grain according to the directions on the package. You'll want to add a little bit of vegetable or olive oil to make sure the pieces don't stick together. I suggest you start with 1.5 cups, which will yield approximitely 3 cups when cooked. If you want more grain, you can always add more later.
Then, chop all your veggies (or fruits, if you want to get technical). First, rinse everything, especially the parsley and onions. I've found that parsley tends to have sand and dirt still on it, and I even found a lady bug once.
After the parsley it is good and clean, begin mincing it. Use a non serrated knife that is rounded to make it easier to mince it. Chop all of the parsley into little pieces, even the stems, and put it into a bowl that has a lid. Cover the bowl with a paper towel, put the lid on, and turn it upside down so some of the water can drain out.
Next, de-seed your tomatoes and cucumbers. Cut the cucumbers in half and use a spoon to get all the seeds out. For the tomatoes, cut them into sections and cut out the seeds. Then, cut tomatoes and cucumbers into small pieces and add them to the parsley. Do the same for the carrots and onions.
It's good to toss the salad a bit at this point. However, it's easy to make a big mess due to the tiny wet pieces of the salad. The most effective technique I've used is to cover the bowl with another bowl that is the same size and give it all a good shake. Some salad will stick to the other bowl, but at least it's not all over your counter and the floor.
Now, add your cooked grains after they have cooled down. Toss it again. At this point you might want to let it drain again, but it's not crucial. Mix olive oil, lemon juice, and salt and gradually pour it on the salad. pour a little, toss, pour more, toss, etc., or keep it as a dressing.
Your salad doesn't have to be complete; corn, chickpeas, peppers, or peas are just some examples of other ingredients you can add.
Enjoy!
