Tabbouleh
Tabbouleh
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This middle-eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur.
Adapted from www.seriouseats.com
Tabbouleh
|
Print Recipe
|
This middle-eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur.
Adapted from www.seriouseats.com
| Servings | Prep Time |
| 12side servings | 40minutes |
| Servings | Prep Time |
| 12side servings | 40minutes |
Ingredients
- 6 small to medium tomatoes finely chopped & seeded. Avalantino cocktail tomatoes at Superstore or Sobey's are great!
- 1 English cucumber finely chopped
- 5-6 cups fresh parsley About 2 bunches. Leaves and tender stems, finely chopped.
- 1-2 cups fresh mint leaves and tender stems, finely chopped
- 2 teaspoons sea salt Plus more to taste
- 1+1/4 cup bulgur
- 1/3 to 1/2 cup Frescolio Lemon Infused Olive Oil
- 1/8 to 1/4 cup Frescolio Jalapeño Lime White Balsamic Vinegar
- 1/8 to 1/4 cup fresh lemon juice
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon dried mustard
- freshly ground pepper to taste
Servings: side servings
Units:
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Ingredients
Servings: side servings
Units:
|
Instructions
- In a medium bowl, season chopped tomatoes and chopped cucumber with 1 teaspoon salt and toss. Transfer to a fine mesh strainer and allow to drain for 20 minutes. Reserve the strained tomato/cucumber liquid in a heat-proof bowl.
- After the tomatoes and cucumber have drained, heat the reserved liquid in the microwave until hot and boil some water in the kettle.
- Add the bulgur and 1 teaspoon salt to the heated tomato/cucumber liquid and and add boiling water to cover the grains with about 1/2 inch of water over top. Cover the bowl and let stand for 20 minutes until softened. If the bulgur is still too firm after this time, add a bit more boiling water and let sit another 10 minutes. Some firmness is ok as it will soften in the salad.
- Combine the olive oil, lemon juice, dried mustard and coriander in a jar and shake to combine.
- In a large mixing bowl, toss drained tomatoes, cucumbers, parsley, mint and bulgur with the olive oil and lemon juice mixture.
- Season with salt and pepper to taste.
- Chill the salad for an hour or two before serving. Keeps well for one day in the fridge.
Recipe Notes
This recipe uses our Lemon Infused Olive Oil and Jalapeño-Lime White Balsamic Vinegar You could substitute of the following for a different taste:
- Mild Varietal, Medium Varietal or Robust Varietal EVOO
- Sicilian Lemon White Balsamic Vinegar
- Grilled Lemon White Balsamic Vinegar
Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused Olive Oil, are suitable for vegans.