Typically served with Middle Eastern or North African foods, tabouli really needs to be brought out of the pigeonhole. Although tabouli is the soulmate of Tandoori Style Chicken, it gets its wild on stepping out with burgers, brats, kebobs, or really anything grilled. Customarily eaten by tearing off a piece of naan or pita bread and using it to scoop up some tabouli. Toss in a pound of grilled shrimp for a fantastic summertime cold entrée.
A summertime favorite.
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Iced Tea, Tea, Pinot Grigio, Chardonnay
Equipment and Supplies
- 3-quart saucepan
- whisk
Ingredients
- 1 cup bulgur wheat
- 1 ½ cups boiling water
- Juice of 2 limes
- 1 small chili pepper, minced
- 2 tsp. sea salt
- ¼ cup extra virgin olive oil
- ¾ cup chopped scallions
- ¾ cup fresh mint, minced
- ¾ cup flat-leaved parsley, minced
- 1 seedless or hothouse cucumber, chopped
- ½ bell pepper, any color, chopped
- 2 cups cherry tomatoes, red or yellow (or both!), halved
- 2 tsp. fresh cracked pepper
Method
- Put bulgur wheat and minced chili pepper into boiling water and set aside to allow water to absorb.1 cup bulgur wheat, 1 small chili pepper, 1 ½ cups boiling water
- Combine lime juice, salt and olive oil in a large non-reactive bowl. Whisk to emulsify.2 tsp. sea salt, ¼ cup extra virgin olive oil, Juice of 2 limes
- Toss in herbs and vegetables, coating completely.¾ cup chopped scallions, ¾ cup fresh mint, ¾ cup flat-leaved parsley, 1 seedless or hothouse cucumber, ½ bell pepper, 2 cups cherry tomatoes
- Stir in bulgur wheat, chili pepper, and black pepper, mixing thoroughly. Cover and refrigerate several hours before serving.1 cup bulgur wheat, 1 small chili pepper, 2 tsp. fresh cracked pepper
Notes
Customize your heat level by choosing region-appropriate chilis, from mild to hot: Mad Hatter, Aleppo, Calabrian, and Peri-Peri.
Private Notes
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