Tabbouleh (Tuh-BOO-lee), also spelled tabouli, comes from the word tabboula, which means "Middle Eastern Cookery" in Arabic. Tabbouleh is originally form the mountains of Syria and Lebanon.
Sharp knife (adult needed)
Spoon or fork
1⁄2 cup bulgar wheat
1 cup warm water
2 large ripe tomato, cored and diced (about 1.5 to 2 cups)
1 cucumber, diced
2 to 3 scallions, chopped (use both the green and white parts)
1 bunch flat leaf parsley leaves, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice or red wine vinegar
pinch of salt
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Put the bulgar into the mixing bowl.
- Pour 1 cup warm water into the bowl. Cover and let sit until the bulgar is soft, at least 2 hours and up to overnight.
- After the bulgar is soft, add the tomatoes, cucumber, scallions, parsley, mint if using, olive oil and lemon juice or red wine vinegar. Mix everything together with the spoon or fork.
- Cover the bowl and refrigerate at least 1 hour and up to overnight.