Tabouli Salad

Yield: 12 to 16 servings


2 cups bulgur or cracked wheat

2 cups very hot water

1 cucumber, chopped

2 tomatoes, chopped

8 green onions, sliced, tops included

1/2 cup fresh chopped minted

2 cups fresh chopped parsley

1 clove garlic, minced

Romaine leaves, separated, washed and dried


1/2 cup fresh squeezed lemon juice

3/4 cup extra virgin olive oil

1 Tbsp fresh ground pepper

1 tsp kosher salt, or to taste

In a small bowl, soak the bulgur in the hot water until the water is absorbed, about 30 minutes. Drain any excess water and squeeze dry.

Prepare the salad dressing and set aside.

Separate, wash and dry the Romaine leaves.  Set aside.

Prepare the vegetables and herbs.  The key to a good Tabouli is to finely chop the parsley and mint and not to skimp on either of them.  Set the vegetables and herbs aside.

Stir the bulgur, vegetables and dressing together in a large bowl.  Taste and adjust seasonings.

Serve the salad chilled or at room temperature.  Place the Romaine leaves around a platter.  Spoon the Tabouli onto the leaves.  Mound any remaining Tabouli in the center of the platter.

Notes:  There are numerous variations to this dish. A friend adjusts the dressing by adding a little lemon zest, paprika or cumin.  It is a matter of taste.  My Armenian neighbor tells me that she keeps the dressing simple because it is usually accompanying other foods that may be more spicy.