Ina Garten’s Tabbouleh

Side Dishes | July 6, 2015 | By

Ina Garten's Tabbouleh

Ina Garten’s Tabbouleh

This is my favorite tabbouleh recipe of all time, and is a companion post to Sockeye Salmon with Double Mustard Vinaigrette

Ina Garten's Tabbouleh
Serves 8
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Prep Time
25 min
Cook Time
5 min
Total Time
1 hr 30 min
Prep Time
25 min
Cook Time
5 min
Total Time
1 hr 30 min
Ingredients
  1. 1 cup bulghur wheat
  2. 1 1/2 cups water
  3. 1/4 cup freshly squeezed lemon juice (around 1-1/2 to 2 lemons)
  4. 1/4 cup extra virgin olive oil
  5. 3 1/2 teaspoons kosher salt
  6. 1 bunch green onions, sliced very thinly (around 1 c. after slicing)
  7. 1 c. packed fresh mint leaves, chopped fine
  8. 1 c. packed Italian parsley, chopped fine
  9. 1 cucumber, unpeeled, seeds out, and cut to a small dice
  10. 2 c. (1 pint) cherry tomatoes, cut in half across the equator
  11. 1 teaspoon freshly ground black pepper
Instructions
  1. Place the bulghur wheat into a large ceramic bowl. Bring the water to a boil in a small saucepan. As soon as the water boils, add the lemon juice and olive oil to the pan, then dump the pan's contents over the bulghur wheat. Add 2 tsp. of the salt and stir. Cover the bowl with a plate or some saran wrap and set aside.
  2. While the wheat is soaking and cooling, prep and combine in a separate large bowl the green onions, mint, parsley, cucumber, tomatoes, remaining salt, and the pepper.
  3. After the wheat has completely cooled, combine it with the vegetables/herbs mix. Refrigerate for at least four hours before eating.
Notes
  1. To take the seeds out of a cucumber, slice it in half length-wise and and gently scrape the seeds out with a spoon until you hit the fleshier part of the cucumber. It's important to remove all the seeds, otherwise the salad can become too soggy.
  2. You can peel the cucumber if you want, but leaving the skin on leaves another bit of bite to the salad. Just be sure to remove any wax from the cucumber if you're buying it at a supermarket.
  3. Pro tip: when dealing with a large amount of herbs, clean them by treating them like lettuce: use a salad spinner to wash and dry the herbs.
Adapted from Ina Garten's Tabbouleh
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