Share Your Table - Tabbouleh

Tabbouleh

Yields servings

Starters

This "salad" of bulgur and lots of parsley is refreshing and especially good with baby romaine scoopers. For a little more protein in this dip, add some cooked soybeans, diced feta cheese or chicken.

1 cup bulgur
2 cups boiling water
2 large ripe tomatoes, finely chopped
1 cup finely chopped Italian parsley
1/2 cup finely chopped fresh mint
4 green onions, finely chopped
Juice of 2 lemons
1/2 cup olive oil
Salt
Freshly ground black pepper

In a large bowl, combine the bulgur and water and let stand for 30 minutes. Using a sieve, drain the excess water and return bulgur to the bowl. Add the remaining ingredients and toss together, adding salt and pepper to taste.
Serve with baby romaine leaves or pita chips.

For this recipe, we recommend using Hamakua Springs’ beefsteak tomatoes, or any variety of Ho Farms small tomatoes, which are ripened on the vine and pack more flavor. These tomatoes are Hawai‘i Seal of Quality products. For more information on Seal of Quality products, click on the logo.

SYT’s SUNDAY NIGHT SUPPER series

Easy dishes to make on Sunday with ideas for using leftovers on busy weeknights

Start a family tradition of gathering around the table on Sundays to enjoy a relaxing home cooked meal. SYT’s Sunday Night Supper series gives you easy to prepare recipes featuring fresh local products.

NEW Sunday Night Supper Recipes: First Wednesday of Every Month

Sunday Night Supper
Dips and Dippers

What is bulgur?

Bulgur is a quick cooking form of whole wheat kernels that have been steamed and dried. It's different from cracked wheat which has not been cooked. Because bulgur has been cooked you only need to soak it in boiling water to make it edible and fluffy. The general rule is 1 cup of bulgur to 2 cups of boiling water or stock.

Bulgur is a staple of Middle Eastern cooking and a nutritious one at that: bulgur is high in fiber and carbohydrates, low in fat and a good source of B vitamins, iron, phosphorus and manganese.