Tabbouleh is the perfect Summer dish! With Cucumber and mint coming out of my ears, it’s definitely one of my Hot weather staples. It’s so hydrating!
Did I ever mention I love Levantine Cuisine? Turns out it is is not so different from the Caribbeans one! Close concepts, so delicious!
I eat mint leaves just by themselves or in tea and anything else, so it’s not surprising that I love loading my tabbouleh with it!
Easy and quick!
Tabbouleh is easy to make. You can definitely switch up the parsley for romaine lettuce if you are not a fan of it. You can also leave out the mint. I also have seen it made with couscous! still delicious! It’s out of the world with cracked frekeh one my favorite grains!
Chopped tomatoes are a must, in my opinion, They add more interest to the dish while boosting the nutritional value!
It’s also a great way to bulk up your meal and keep you full longer, which means more time at the pool and less time fetching snacks!
More Levant Cuisine?
- 2 cups parsley leaves, chopped
- 1 cup fresh mint leaves chopped
- 3 garlic cloves, mashed
- salt and pepper to taste
- 2 cup bulgur
- 2½ cup water or vegetable broth
- ½ cup red onion or scallion, chopped
- 2 cup chopped tomatoes
- ⅛ Tsp. red pepper flakes
- 1 Tsp. olive oil plus more for serving
- 2 medium cucumber
- 1 small lemon
- Heat up the oven at medium low heat.
- In a saucepan cook the garlic in one teaspoon of olive oil until slightly brown.
- Add the water or the vegetable broth.
- Bring to boil.
- Rinse the bulgur. Add it in the boiling garlic water. Season with salt and pepper.
- Cover and let simmer for 15 minutes.
- Meanwhile, slice up the cucumber in large bowl.
- Combine with mint, parsley, tomatoes, and the rest of the ingredients. Season with salt and pepper.
- Once the bulgur is cooked and cooled, add it the cucumber mixture.
- Combine well. Squeeze lemon juice over, top with red pepper flakes and serve.
Easy and delicious done under 30 minutes! Would you give it a try? Tag me in your pictures! @ethicalandchic