I’ve been making my own version of tabbouleh for a few years. It’s one of the only ways to ensure we’re getting enough veggies in on a regular basis. This is a great way to use up whatever fresh veggies you have in your fridge and can consist of many different variations. Mine isn’t really authentic, but it works for us. We joke that we should really call it “fauxbouleh” instead of tabbouleh. This is the version I made today.
1/2 cup medium fine bulgar wheat (you can also you couscous if you don’t have bulgar)
1 seedless cucumber – diced in small pieces
2 cups grape tomatoes – finely chopped
1 bunch green onions – finely chopped
handful of cilantro – finely chopped
handful of flat leaf parsley – finely chopped
1/3 cup feta crumbles
2 lemons – juiced
1/3-1/2 cup olive oil (depending on how much lemon juice you get – you want a 2 to 1 ratio of oil to lemon juice)
1 teaspoon lemon zest
Salt – to taste
pepper – to taste
- Put bulgar wheat in a bowl and cover with boiling water and set aside for 30 minutes.
- In the bottom of a large bowl (with a lid…you’ll be putting this in the fridge) whisk the juice of two lemons, olive oil, salt, pepper and lemon zest. Taste and adjust seasonings if necessary. It should be lemony, but not bitter.
- Check the bulgar wheat – it should be soft and chewy, but not hard. Drain it into a small strainer and press down to remove the excess water.
- Whisk bulgar wheat into the lemon/oil mixture.
- Add cucumbers, tomatoes, green onions and mix thoroughly.
- Add the cilantro and parsley and mix together. (Mint is traditional..use it if you like it)
- Sprinkle crumbled feta and mix again.
- Chill in the fridge for 1 hour and serve. Stays good in fridge for about 3 days.
If I have carrots, I will chop them with my food chopper and add them too. About 1 cup finely chopped.