Tabbouleh is a salad I can and have eaten daily for weeks at a time with no complaint. My Teta (Lebanese for Nana) was renown for making the most delicious Tabbouleh (so is every other Lebanese grandmother)! Living abroad over the last 8 years, I have noticed the western versions use a larger burghul to parsley ratio and resemble more of a couscous salad. Although Teta’s recipe calls for only a minuscule amount of burghul, many of us in the family have chosen to neglect it all together in order to curtail the bloating side effects. Frankly, I love parsley and don’t care much for the burghul. In any case, if you wish to add burghul, then a handful soaked in water for 15 minutes should be sufficient. Do note it’s to be sprinkled like salt. Tabbouleh is delicious served alone or as part of a meal; try it with Beer Butt Chicken, Garlic Sauce and Hummus.
Here’s what you’ll need (serves 4 as a side):
2 large bunches of flat leaf parsley, stems discarded, leaves (about 80 grams) finely chopped
4 spring onions, finely diced
4 plum tomatoes, finely diced
10 fresh leaves of mint, finely chopped
Sprinkling of fine burghul wheat
1.5 lemon juiced
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Salt the chopped tomatoes, pepper the chopped onions, add the parsley, lemon juice, olive oil and mix all together. Add more salt and pepper to taste, if needed.
Garnish with lettuce and dive in, baby….
P.S- the best part is the dressing… it’s quite common when at home and amongst friends and family to sip the juice from the plate… go on give it a shot… I won’t judge