Fluffy (raw) soaked bulgur wheat tossed with parsley, tomatoes, and cucumbers
1 cup bulgur wheat*
1 cup boiling water**
1 Roma or other medium tomato, diced
1 green pepper, diced (optional)
1 small cucumber, peeled and diced***
1/4 to 1/2 cup chopped fresh parsley
2 teaspoons lemon juice
salt (to taste)
1/2 cup crumbled Feta cheese
Garlic salt or granulated garlic, to taste (optional)
1. Combine wheat and water. Cover and let rest for at least 30 minutes. Drain any excess water (if there is any).
2. Stir in remaining ingredients and refrigerate until ready to serve.
Before being soaked, bulgur wheat looks very similar to regular wheat berries
After being soaked, the bulgur wheat is light and fluffy
Tabbouleh with freshly-crumbled Feta cheese -- delicious!!
This recipe was passed to me from my friend Lise P. :) I've altered it slightly through the years, and it remains one of my favorite salads for a quick lunch!
*I have used regular bulgur wheat, as well as "coarse cracked" bulgur wheat, and both worked well. Bulgur wheat can be found in the bulk section of grocery stores, or at a bulk foods store or health food store, and is relatively inexpensive to purchase. :)
**You can use room-temperature water and soak the wheat overnight in the fridge rather than using boiling water if you wish.
***Or use about half of a long English cucumber.
No cooking required; soaking time: 30+ minutes
I enjoy this salad in the summer, made with fresh garden produce.
Tabbouleh (also spelled tabouli or tabouleh) is easy to make and I like to sneak it for a snack when it's in the fridge ;). I also like how healthful and nutritious it is... that way I don't feel badly when I eat a heaping bowlful ;)
I really love the tangy salty flavor that Feta cheese adds. What a delicious blend of flavors!! My rating: 10/10.