Right now, my parents are on an Alaskan cruise. Which means I’ve only talked to my mom once since they left on May 31. We ordinarily talk every day. I’ve been keeping a list of things to tell her when she gets back.
My mom also talks to my grandmother, my Sitoo {of the shrimp and fudge cookie recipes} every day and sees her at least every weekend. This weekend after making my Sitoo’s tabbouleh, I called her to tell her how well it turned out and also because I figured she was missing her daily talk with my mom. As it turns out, she was about to call me for the same reason. Makes me smile that we think alike.
I’ve changed Sitoo’s recipe a bit to make it my own but for the most part this is her recipe.
Tabbouleh
Prep Time: 20 minutes
Cook Time: n/a
Ingredients (10-12 cups)
- 1/2 cup bulgur wheat, soaked in water for 30 minutes then drained
- 1 bunch scallions, white and green parts, finely chopped
- 1 bunch flat leaf parsley, finely chopped
- 1 bunch curly parsley, finely chopped
- 1 medium red onion, finely chopped
- 1 bunch mint, finely chopped
- 4 large tomatoes, finely chopped
- 1/2 English cucumber, peeled, seeded and finely chopped
- Juice of 3 lemons
- 1/2 cup of olive oil {or more to taste}
- salt and pepper {to taste}
Instructions
Soak the wheat and set aside for 30 minutes. Squeeze dry be pressing the wheat between palms of hands.
Wash, dry and finely chop all of the vegetables.
Combine the vegetables with the wheat, lemon juice, olive oil, salt and pepper.
Mix well and taste for seasoning. If it seems a little dry, add a bit more olive oil.
This is best when allowed to sit in the refrigerator for a few hours before serving, but I have served it after one hour and it still tastes delicious.
In the summer when I want comfort food, I make this recipe. The flavors have the power to instantly transport me back to my grandmother’s kitchen. I can still remember how it smelled and she hasn’t lived in that house since I was twelve years old.
Some recipes call for more wheat, but I prefer for the vegetables to be the star of the show. You could even omit the wheat all together for a gluten-free tabbouleh. The recipe, by it’s nature, is also dairy free.
I usually serve this with pita chips. But when I’m alone, I just eat it with a spoon. A big spoon. Let’s keep that between us.
Enjoy!
{ 16 comments… read them below or add one }
Yum! Yours looks delicious. I made this exact dish this weekend but with quinoa and did not care for the quinoa at all. Next time I’ll stick to couscous or chickpeas with all the veggies. So yummy and fresh and I love that you and your grandmother share it- makes it that much more special!
I’m not a big fan of any grain in my tabbouleh, which is why I go so light with the wheat. It does add a bit of body to it, which is not a bad thing!
I talk to my Mom daily, too! I always am a big grump when my parents go on a vacation where I can’t just dial my mom up whenever!
Love Tabbouleh! This looks great!
angela @ happy fit mama recently posted..lululemon Love
Thankfully, they’re flying home today and we’re going to visit with them for the weekend tomorrow. Woo hoo!
this looks great! i talk to my mom often (but not everyday) and i completely get it! my husband on the other hand only talks to his family like once every few weeks… but when they do talk, it’s these marathon conversations. funny how different families are!
sarah k @ the pajama chef recently posted..Orange-Glazed Chicken Stir-Fry
I think it’s also the difference between boys and girls. I always want to tell my mom everything!
I love tabbouleh, but have never made it myself! I’ll definitely have to try your recipe!
Kelly @ Laughter, Strength, and Food recently posted..Avocado Tuna Salad Lettuce Wraps
Yaay! It’s super simple, I hope you love it!
I love tabbouleh!!!! So refreshing! Thanks 4 the recipe!
Kierston recently posted..FFA Competitor Spotlight: Rosanne Neddo
Sure thing! I hope it turns out well for you!
I LOVE tabbouleh! I’m pinning your recipe so I can make it!
Jen recently posted..I’m Going to Own It
Awesome! I hope it turns out well!
love it! i even use couscous if i don’t have bulgur.
Perfect substitution!
This looks YUMMY! thank you so much for the recipe!
You’re so welcome! I hope it turns out well for you