Lebanese Tabbouleh

Tabbouleh is a parsley and cracked wheat base salad that is served alongside many Middle Eastern dishes. It has a very tangy flavor and I love to eat it with rice! The cracked wheat, also known as bulghur, is soaked in water and then added to the salad for a lovely texture and pairing with the parsley. The rest of the ingredients like tomatoes, cucumbers, mint, lemon, and some others are used to compliment the parsley and enhance its flavor. If you like citrus-based dishes that have a sour kick to them then you will love this!

Because of the fine chop on the ingredients, I like to decorate the plate with lettuce leaves and a tomato rose for a bit of contrast.

The more lemon the better! I like to add enough lemon to really let that taste shine through in the salad.

Tabbouleh is such a popular Middle Eastern Salad, alongside Fattoush, another famous salad that I'll post in the coming weeks. Now, if you're not a fan of parsley then completely skip this recipe because that is the main ingredient of the salad. It is so refreshing and really gives a different way to view how you can make salads. The cracked wheat is also a big part of this side dish. It doesn't have a heavy taste, but it does pick up on all of the other ingredients that are added into the salad and it's what makes the salad so flavorful. Pair this with the Imjadara (rice and lentils) recipe I posted and it'll enhance the rice by bringing in a beautiful balance of earthy and cooler flavors.

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Prep Time: 25 minutes Serves: 4 People

Cook Time: N/A

Total Time: 25 minutes

INGREDIENTS

• 3/4 cup Bulghur, fine cracked wheat

• 2 Bunches of Curly Parsley, finely chopped

• 2 Tbsp. Mint Leaves, finely chopped

• 3 Scallions, chopped

• 2 Roma Tomatoes, finely chopped

• 1/4 cup Cucumber, peeled and finely chopped

• 2 Lemons, juiced

• 1/2 cup Olive Oil

• Salt ans Black Pepper, to taste

INSTRUCTIONS:

1. In a small plastic bowl, add the cracked wheat, and enough water to cover it an inch over. Allow to sit for about 20 minutes, to double in size.

2. When the wheat has doubled, place it in a clean cloth and squeeze out any excess water.

3. Add in the bulghur and the rest of the ingredients to to a large bowl and mix evenly.

4. Adjust the salt and pepper accordingly.

5. Allow to chill in the fridge for at least 20 minutes before serving.

6. Enjoy!