I love cooking with Rob Williams and Frank Marzullo on Fox 19. Here’s the recipe for tabouleh (yes, we Lebanese say it that way) salad I made with Frank on the show. I changed it up a bit from previous recipes for this salad.
My Mom’s tabouleh
Traditionally, this is served with wild grapevine leaves to act as a scoop, or leaf lettuce, or flat bread. This is a real “go to taste” recipe, wonderful as a main meal, stuffed into pita pockets for lunch, or as a versatile, healthy side dish. Tabouleh is a healthy salad using bulghur wheat (great for lowering cholesterol and contains vitamin E) and an abundance of summer vegetables. It’s all the rage in local delis, and is expensive to buy.
1 cup bulghur wheat
4-6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped (optional but good)
1-2 regular cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
Oil to taste – either Canola, grapeseed or olive oil – start with a drizzle and go from there
Lemon juice to taste – optional
Place wheat in bowl and rinse under cool water three times. Leave about 1/4″ water after the third rinse on top of the wheat to soften it. Let sit for 30 minutes or so until water is absorbed and wheat is tender enough to eat, but not mushy. Squeeze to drain any remaining liquid out.
Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course