Mediterranean Tabbouleh Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Tabbouleh is a salad of herbs, vegetables, and bulgur wheat. It's easy to make, but does require a long chill time, so start early in the day to enjoy a hearty dinner full of vegetables. This is a vegetarian recipe, you can add chicken or other meat if you can't do dinner without it. Ingredients:
1 bunch flat leaf parsley |
1 large cucumber |
1 -2 tablespoon olive oil |
2 small zucchini, diced |
1 red onion, diced |
2 -3 garlic cloves, minced |
1 3/4 cups vegetable broth |
1 cup bulgar wheat |
2 -3 tablespoons red wine vinegar |
2 large summer tomatoes |
1/2 cup plain yogurt |
1/4 cup black olive tapenade |
1 small romaine lettuce hearts |
Directions:
1. Chop parsley, seed and dice cucumber, Add to a large mixing bowl or salad bowl.
2. Heat olive oil a wok, or wide pan with high sides, over medium high heat. Add onions, garlic, and zucchini, cook until onions start to turn translucent.
3. Add broth to wok, bring to a boil, add bulgur, remove from heat and allow to stand, covered for 7-10 minutes, until liquid is absorbed. Drain any excess liquid, and add vinegar.
4. Allow wheat mixture to cool slightly, mix with cucumber and parsley. Salt and pepper to taste. Chill for at least one hour, or overnight.
5. Roughly chop tomatoes and stir into tabbouleh just before serving. Do not add tomatoes before chilling, as refrigeration makes tomatoes bland and mealy.
6. Mix plain yogurt and black olive tapenade together. You should have a nice salad dressing consistency. If your yogurt is very thick, you may need to add a little water or milk.
7. Tear romaine leaves into bite size, and divide onto plates. Drizzle with a little more oil and vinegar if desired. Place a generous scoop of tabbouleh on top of romaine, and top with yogurt/tapenade mixture.
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