Tabbouleh (Tuh-BOO-lee), also spelled tabouli, comes from the word tabboula, which means "Middle Eastern Cookery" in Arabic. Tabbouleh is originally form the mountains of Syria and Lebanon.
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Mixing bowl
- Measuring spoons
- Spoon or fork
- 1⁄2 cup bulgar wheat
- 1 cup warm water
- 2 unit large ripe tomatoes, cored and diced
- 1 unit cucumber, diced
- 2 unit to 3 scallions, green and white parts, chopped
- 1 unit bunch flat leaf parsley leaves, chopped
- 1⁄2 cup fresh mint leaves, chopped
- 2 tablespoon olive oil
- 1 tablespoon fresh lemon juice or red wine vinegar
- pinch of salt
- Put the bulgar into the mixing bowl.
- Pour 1 cup warm water into the bowl. Cover and let sit until the bulgar is soft, at least 2 hours and up to overnight.
- After the bulgar is soft, add the tomatoes, cucumber, scallions, parsley, mint (if using), olive oil, and lemon juice or red wine vinegar. Mix everything together with the spoon or fork.
- Cover the bowl and refrigerate at least 1 hour and up to overnight.