The best way to honor someone is to name a food after them. My husband makes a Tabbouleh that I love. It’s a Levantine vegetarian salad bursting with flavor, full of veggies and nutrients. Serve it warm or cold. It’s one of our family favorites that we eat all year long.
Serves: 4 to 6
Prep Time: 30 minutes
- 1/2 cup #2 Bulgar wheat
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup lemon juice
- 3 large medium to large cloves of garlic
- 1 tsp. fine Sea Salt or fine Kosher salt
- 1/2 tsp ground black pepper
- 1 cup water
- 2 cups minced parsley
- 2 cups of chopped tomatoes (about 4 to 5 Roma tomatoes)
- 1 1/2 cups finely chopped onion (green or red work nicely)
Note: There are many different variations of this salad that you can explore. Some people add mint or use couscous instead of Bulgar. Add more or less of any ingredient and make it your very own version.
- Add the first 7 ingredients into a 1.5 quart saucepan.
- Bring to a low boil until the liquid is absorbed.
- Add the parsley, tomato and onion to the pot.
- Mix it all together.
- Serve it warm or cold
Dan’s Tabbouleh is bursting full of goodness and flavor. From our kitchen to yours!