When we lived in Boston, we loved to go to the Armenian markets in Watertown and get a big spread of fresh bread, dips, and grape leaves. They were the only places that I liked to eat tabbouleh because it didn’t just taste like a big bite of raw parsley – it’s well balanced with the mint, tomato, cucumber, and bulgar. An herby, bright bite on its own, or paired so nicely on flabread with hummus, spicy whipped feta, or on a wrap.
Armenian Tabbouleh
An herby, bright addition to any appetizer or lunch spread!
Ingredients
- 1/2 cup Bulgar
- 1/2 cup Roma Tomatoes
- 1/2 cup Persian Cucumbers
- 1/2 cup Red Onion
- 1/4 cup Fresh Parsley
- 1/4 cup Fresh Mint
- 1 oz Lemon Juice
- 1 oz Olive oil
- Salt
Instructions
- Cook bulgar according to package, rinse, and cool
- De-seed tomatoes and cucumbers and chop in very small pieces
- Chop all ingredients and combine in a bowl with fresh lemon juice, olive
- oil, and salt to taste
Tried this recipe?Let us know how it was!