Summer is around the corner, and with the beautiful warmer weather comes salads. Pasta and potatoes salads are delicious but can be a bit tricky during the warmer season, and leafs salads are better eaten fresh and do not travel well. So my alternative for potlucks and picnics, Tabbouleh.
I had my first taste of Tabbouleh while attending an international night on campus during my last year of university. I just fell in love with the flavors and was surprise of how refreshing this salad was.I did buy a box-just-add-water-and-tomatoes a long time ago and was disappointed. Sometime our grocery store would have tabbouleh in their ready-made salad bar, but I knew there should be a way to get all the ingredients and make it at home for much cheaper.
The salad itself is super easy and quick, and the ingredients are few. My guess for all of you busy parents with kids who want, to eat right now, this salad will be for you.
Tabbouleh (large salad, serve 6-8 )
- 1 1/2 cup of Bulgur
- 1/3 cup olive oil
- Juice of 2 lemons
- 1 cup boiling water
- 2 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 3 large tomatoes, cubed (or about 1 1/2 cup of cubed tomatoes of choice)
- 10 green onion chopped
- 1 long English cucumber, cubed
- 3/4 tsp salt
- 2 tsp of Paris Bistro finishing sauce (optional, but if you omit it, I would suggest adding 1 clove of garlic crushed)
- In a large bowl, pour the boiling water over the bulgar, add the lemon juice, salt and olive oil. Cover with a plate and set aside for 10 to 20 min
- Wash and chop all the vegetables and herbs
- mix all the ingredients together and put in the fridge for 1 hour before serving (the flavors will develop during this period, it;s even better the day after!!!)
- Pour the finishing sauce all over the Tabbouleh and mix well.
- Serve and Enjoy!
Tips : This salad is delicious as a side. You can scoop it with pita bread or nachos chip if you are on the go.