Tabbouleh with Almonds
 
 
Fresh summer tomatoes, cucumbers, parsley and mint combined with bulghur wheat, a fresh squeeze of lemon, olive oil and a handful of sliced almonds, this Tabbouleh is a thirst quencher able to satisfy hunger on the hottest days.
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Ingredients
  • ½ cup bulghur
  • ½ lb. ripe tomatoes
  • 1 medium cucumber, peeled and cubed
  • 2 bunches parsley (about 3-4 cups leaves without stems), chopped
  • 1 handful mint leaves, chopped
  • 1-2 spring onions or a small red onion, chopped
  • 1 large lemon (or more, if desired)
  • ¼ cup olive oil (or more, if desired)
  • 1-2 Tablespoons za'atar
  • Sea salt
  • 1 small head of romaine (optional)
Instructions
Prepare the tomatoes
  1. Peel the tomatoes with a serrated tomato peeler or using a sharp knife, score an "x" into the bottom and place in a heatproof bowl, pour over boiling water and let sit for a few minutes until skin begins to lift off. Remove from bowl and cool only long enough until you can handle, then pull off the skin.
  2. Cut out the core and cut tomato(es) into quarters. Scrape out the seeds.
  3. Chop tomato into cubes.
Salt the vegetables
  1. Place the tomato and cucumbers into a fine mesh strainer set over a large glass mixing bowl. Sprinkle all the cubes with salt and give a stir. Let sit in the strainer, stirring occasionally, for about 15-20 minutes. Press gently to extract as much liquid as you can without crushing. Reserve the liquid.
Prepare the bulghur
  1. Add enough water to the glass measuring cup to reach 1½ cups. Bring to a boil in the microwave or on a stove top. Add the bulghur and cover. Let sit for about 30-40 minutes until soft and fluffy.
Assemble the salad
  1. In a large bowl, mix together the cucumbers, tomatoes, parsley, mint, onions, and bulghur. Add the juice of one lemon, 1 Tablespoon of za'atar to taste (or more) and olive oil. Mix gently to combine. Adjust seasoning, if necessary by adding more lemon or za'atar.
  2. Layer a plate of romaine leaves as a bed for a salad. Or, if you have baby romaine, they make excellent scoops when serving as an appetizer.
  3. Can be served immediately or keeps well in the fridge for at least 4 days. (If using romaine lettuce, add just before serving)
Recipe by FamilyandForks at https://www.familyandforks.com/tabbouleh-with-almonds/