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.