I love this salad, I make it a lot in the summer when I have tons of fresh herbs in my garden. I get in the mood for falafel and just have to have this salad with it along with freshly made hummus.
If you don’t like mint, use cilantro or dill. I think dill lends a nice fresh taste to salads like potato and macaroni, so why not tabouli? Lemon balm is also a nice herb to try in this or any salad.
Celery is not authentic, but lends a nice crunch. Dressed simply with olive oil and lemon juice, this salad couldn’t be healthier!
The amount of herbs you use is entirely up to you. I like it with more whole grain, and the herbs minces really finely. A food processor does a better job than a knife, for me anyway. Authentically, this salad is more herb than bulger, but it’s a matter of taste.
Easy Tabouli Salad
- 1 cup Boiling water
- 1 cup Bulger
- 1 cup Minced fresh parsley leaves
- 1/2 cup Minced fresh mint leaves
- 1/2 cup Finely chopped yellow onion
- 3 Tomatoes, diced
- 1 Cucumbers, seeded and diced
- 3 tbsp olive oil
- 2 tbsp Lemon juice, or to taste
- 1 tsp salt
- Black Pepper To taste
In a large mixing bowl, pour the boiling water over the bulger wheat and cover with plastic wrap, let stand about 20 minutes until wheat is tender and water is absorbed.
Add the chopped herbs and vegetables and toss to mix. Add the oil, lemon juice, salt and pepper. Mix well. Refrigerate for 1 hour.
Serve and enjoy.