Egyptian Tabouleh Salad
By: SCCC Posted On: 2019-08-20

This is an ancient Middle Eastern dish made with bulgar that kids shy away from at first because there are so many ’green things.’ It is especially delicious in summer when tomatoes are vine-ripe and sweet and mint is fresh and pungent. Kids love to mix it up with their hands and the parsley is rich in calcium and vitamins A and C. Bulgar can be easily found in health food stores or Middle Eastern markets as well as in some supermarkets. Ingredients:
• 2 cups #2 grade bulgar
• 2 fresh ripe tomatoes
• 1 bunch scallions
• 1 bunch fresh mint
• 1 bunch fresh parsley
• 3 lemons
• 1/2 cup olive oil
• Kosher salt and freshly ground pepper

Directions:
• Place the bulgar in a bowl and cover it with hot water. Let it set for about 20 minutes.
• While the bulgar is soaking, have the older kids chop tomatoes and scallions. Meanwhile have the little ones help you wash and pat the herbs dry. Then have them pluck the mint and parsley leaves from their stems. Discard the stems.
• Place the chopped veggies in a salad bowl. Drain the bulgar of excess water, squeezing one handful of bulgar at a time over the sink, and placing each handful of squeezed bulgar into the salad bowl with tomatoes and scallions. While little ones are helping with this task, older kids can be chopping the herbs.
• When all the bulgar is in the salad bowl, have children squeeze the juice from the lemons into the salad. Now measure and add the olive oil. Next, let the kids mix everything up with their hands -- as usual, kids love this! Adjust seasoning to taste with salt and pepper while children mix. This salad will sit in the refrigerator and improve in flavor for 3-4 days. It’s great for a party and can be made in advance.

References / Source:
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