World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad Recipe #379639
This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.
by blucoat
20 min | 15 min prep
SERVES 8
- 2 cups fine bulgur (#1 grind)
- 2 cups boiling water
- 1 bunch green onion, sliced finely
- 1 medium onion, chopped finely
- 1 bunch parsley, stems removed, chopped finely
- 1 bunch fresh mint leaves, chopped finely
- 2 large tomatoes, chopped or 2 cup cherry tomatoes, quartered
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 lemons, juice of
- 1 tablespoon tamari soy sauce
- salt and pepper
- 1 dash cayenne pepper (optional)
- Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
- Add onions, parsley, mint, and tomatoes and mix well.
- Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.
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5 stars