RECIPE
Mogannam Family Tabouleh
A light, refreshing traditional dish from Sam's family that shines brightest with peak of season tomatoes and cucumbers.This Mogannam family recipe is an easy, delicious recipe that serves 4-6 as a side dish or first course! “We love this recipe in our household—especially on a warm summer day. It’s delicious year-round, but really shines when tomatoes and cucumbers are in season. You can use heirloom, cherry tomatoes, or a mix of both. For gluten-free options, substitute 1-1/2 cups of cooked quinoa for the bulgur.” – Sam Mogannam & Family
Ingredients
1 pound tomatoes, washed, cored
1/2 pound English cucumber; washed, cut in half lengthwise
1 bunch Italian parsley
1 bunch curly parsley
1 bunch mint, leaves removed
1 bunch green onions, washed, and frilly ends cut off
1 tablespoon kosher salt
1/2 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1 cup bulgur wheat
DIRECTIONS
Remove seeds from the English cucumber with a teaspoon. Dice tomatoes and cucumbers into 1/4 inch pieces.
Finely chop Italian parsley and mint.
Coarsely chop curly parsley.
Thinly slice the greens and white of the green onions.
Add all of your vegetables to a bowl and add salt, lemon juice, and olive oil.
Add bulgur wheat to the vegetables and let it sit for 45-60 minutes so that the bulgur can absorb the liquid from the vegetables and reconstitute.
Chill in fridge until cold. Serve on whole spears of hearts of romaine.
