Tabbouleh (also spelled tabouleh) is a super fresh herb and bulgur salad, with parsley being the number one ingredient. It’s dotted with green onions, mint and tomato, and dressed simply with olive oil and lemon juice. It’s refreshing, light and packed with healthy ingredients.
Tabbouleh
Parsley-Wheat Salad
Yield: 8
Materials
- ½ cup fine cracked wheat #1 burghul
- 5-6 cups parsley (about 5 large bunches) washed and picked w/o stems
- 1 cup fresh mint finely chopped
- 8 green onions chopped
- 4 large tomatoes finely chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ cup fresh lemon juice adjust to taste
- ½ cup olive oil
Instructions
- Rinse cracked wheat and soak in cold water for 20 minutes. Drain and squeeze out excess moisture and place in a large bowl.
- Add lemon juice, oil and seasonings to cracked wheat and set aside.
- Combine parsley, mint, onions and tomatoes and add to cracked wheat mixture.
- Toss well before serving.
- For best taste results, let sit for 6-8 hours before serving.
Notes
- Use a salad spinner to wash and dry parsley and mint before chopping.
- To enhance the flavour of the salad, do steps 1 and 2 well advance of serving.
- Refrigerate any leftovers.
