Tabouli & Tabbouleh Salad Recipe
Delicious as a salad or appetizer in a traditional Middle Eastern style.
3 cups of finely chopped flat-leaf parsley
1/2 cup of finely chopped fresh mint
4 or 5 finely chopped spring onions (with the green parts)
4 ripe, medium size tomatoes, chopped into small cubes
1 cup of medium burghul (cracked wheat)
1/2 tsp allspice
1/2 cup lemon juice
1/2 jalapeno pepper, de-seeded, chopped fine (optional)
5 TBS good olive oil
Salt and Pepper
Equipment Required:
• Chef’s knife
• Chopping board
• Mixing bowl
• Rinse burghul several times and then soak in cold water for about twenty minutes.
• Chop the tomatoes (small dice).
• Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
• Put the burghul in a sieve to drain.
• Trim the spring onions and chop them into 1/4″ lengths.
• Put the drained burghul and tomato in a large mixing or serving bowl.
• Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning.
If too dry, you can add additional lemon juice.
Toss well.
Cook’s note:
• Tabouli benefits from resting.
• Cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve with cabbage or lettuce leaves - scoop some tabouli into a leaf and enjoy!
Serves 4 to 6
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