I posted this tabouli salad recipe before, but made it again recently with sprouted grains, so I’m re-posting and with pictures this time, too. I can’t wait until I can make it with all fresh produce from our garden! (Read more about sprouting grains here.)
(Note that this can also be made with organic quinoa.)
Last time I posted it with Joe’s no-grain, low-carb tabouli salad recipe – that one has the fresh “feel” of Tabouli with a lot of veggies, but it’s delicious in a different way. This one is more of a traditional Tabouli recipe. It’s one of those things that sounds and looks so “healthy”, that I’m surprised at how much I love it. It has such a fresh salad taste and is great on its own or with crackers. (Try these sourdough crackers with it!) Many have wondered what could be so good about it, but were converts after a couple bites.
Once I tried soaking these grains overnight (I think I just used the lemon juice), but it got a strong fermented taste quickly. So I tried making it with sprouted grains this time. When I read on the bag of organic bulgur/cracked wheat that it was “parboiled and cracked” (or something like that, the bag is gone now), I wasn’t sure if I could still get it to sprout, but sure enough, I did see some tiny sprouts shooting out. The sprouting makes this a much more nutritious recipe. (Read why that is.)
This takes some time to make, but it’s worth it! The most tedious part is chopping the veggies and cleaning all the parsley:
I finished cleaning the parsley in one hour and a few hundred interruptions later:
Tabouli Salad Recipe
- 1 cup bulgur/cracked wheat, preferably sprouted OR organic quinoa
- 1 1/3 cup fresh lemon juice (about 5 lemons) OR some good balsamic vinegar
- 3 bunches of scallions, finely chopped (instead I use about 4 pieces of green onion)
- 1 1/2 cup chopped parsley (about 1 bunch)
- Optional: chopped fresh mint if you have it
- 5 large ripe tomatoes, cored and chopped
- 1/3 cup olive oil
- Sea salt
- Optional: Chicken
Put bulgur into a large glass bowl, then stir in 1 cup of the lemon juice and 2 cups water. Cover, set aside at room temperature until most of the liquid has been absorbed and bulgur is tender, about 2 hours. (If it’s sprouted, I skip this step and add enough lemon juice to my taste – I like a lot. Then just add the rest of the ingredients.)
Drain bulgur in a sieve, gently pressing kernels to remove excess liquid. Transfer to a clean large glass bowl and add scallions, parsley, tomatoes, olive oil, and another 1/8 cup lemon juice. Season with Sea salt and toss well.
Let me know if you love it, too!