In Kearney, Nebraska, Marion Cosgrove shares her love for the flavorful and healthy Middle Eastern salad, Tabbouleh. So fond of this dish, she has dedicated a special spot in her flower garden for growing fresh mint and parsley. Marion knows that Tabbouleh tastes even better when chilled overnight, making it a perfect make-ahead dish for gatherings or refreshing meals.
INGREDIENTS:
- 1¼ cups bulgur
- 1½ cups boiling water
- 2 medium tomatoes, diced
- 1 cup chopped peeled cucumber
- ¾ cup minced fresh flat-leaf parsley
- ½ cup thinly sliced green onions
- 3 tablespoons minced fresh mint
- 1¼ teaspoons salt
- ½ teaspoon dill weed
- ¼ teaspoon celery salt
- ⅓ cup lemon juice
- 2 tablespoons olive oil
PREPARATIONS:
- Place the bulgur in a small bowl; cover it with boiling water. Let it stand for 30 minutes or until the water is absorbed.
- In a large serving bowl, combine the diced tomatoes, chopped cucumber, minced parsley, sliced green onions, fresh mint, salt, dill weed, and celery salt. In a separate bowl, whisk together the lemon juice and olive oil, then pour the dressing over the vegetable mixture, tossing to coat. Stir in the soaked bulgur. Cover the bowl and refrigerate for at least 4 hours before serving.
YIELD: 10 servings
PREP/CHILL TIME: 35 minutes preparation, at least 4 hours chilling
SPECIAL INSTRUCTIONS:
- To enhance the flavors, consider adding diced red bell peppers or black olives to the salad.
- Serve Tabbouleh with pita bread or as a side dish alongside grilled meats.
TIPS:
- Adjust the amount of lemon juice and olive oil according to your taste preference. For a lighter version, reduce the oil quantity.
Marion Cosgrove’s love for Tabbouleh shines through her dedication to cultivating fresh mint and parsley plants in her flower garden in Kearney, Nebraska. This flavorful Middle Eastern salad has become a favorite in her household, and its vibrant taste and health benefits have made it a must-have dish on her table.
The preparation of Tabbouleh is straightforward, with the bulgur soaked in boiling water until it becomes tender. The combination of diced tomatoes, chopped cucumber, minced parsley, sliced green onions, and fresh mint creates a refreshing medley of flavors and textures in the salad. Seasoned with dill weed, celery salt, and just the right amount of salt, this dish achieves a harmonious balance of taste.
The dressing of lemon juice and olive oil brings a delightful tanginess to the salad, perfectly complementing the fresh ingredients. As the flavors meld together, Tabbouleh benefits from being chilled overnight, allowing the tastes to harmonize and intensify.
With its wholesome ingredients, Tabbouleh is not only delicious but also offers several health benefits. Rich in fiber from the bulgur and abundant in fresh herbs, this salad provides a nutritional boost to any meal.
As Marion Cosgrove aptly describes, Tabbouleh is a versatile and crowd-pleasing dish, making it a fantastic addition to gatherings and potlucks. Its light and refreshing nature pairs well with grilled meats, and it can even be enjoyed as a light meal on its own. Tabbouleh’s popularity extends beyond Middle Eastern cuisine, as it has found its place on menus across the United States, particularly in communities with a Lebanese-American presence.
In conclusion, Marion Cosgrove’s Tabbouleh is a delightful celebration of fresh herbs and Middle Eastern flavors. The combination of bulgur, vegetables, and aromatic herbs makes this salad a healthy and satisfying choice for any occasion. As the flavors meld together and the salad chills to perfection, Tabbouleh stands as a testament to the joys of fresh and wholesome ingredients. A chorus of “yums” is sure to accompany each serving of this delightful dish.
