Years ago I went to a local Lebanese restaurant for some hummus. I noticed this item on their menu called Tabouli. It looked yummy so I ordered some of that too. It was so light and refreshing that I knew it had to be a staple in diet. If you’ve never tried it, you need to. Trust me.
There are all kinds of variations for it. My mom, for example, likes to put finely choppped pimentos in hers. I’ll pass on that one. What’s key to remember is that the veggies are finely chopped, so break out those sharp knives! Tabouli always has tomatoes in it. I prefer to use heirloom ones if I can find them since they are so full of flavor, but you can use romas too if you prefer.
Tabouli or Tabbouleh Salad
- ½ cup cooked bulgar wheat
- 2 bunches italian parsley
- 2 green onions
- 1 english cucumber
- 8 mint leaves
- 1 lemon (juice)
- ⅓ cup extra virgin olive oil
- Follow the instructions on the package to book the bulgar wheat
- While it’s cooking finely chop all your veggies, (remove the stems on the parsley).
- Add the cooked bulgar wheat and your veggies to a bowl.
- Squeeze your lemon over it and add the olive oil. Toss. Add salt and pepper to taste.
I like to eat it as is, but you can also serve it as a side perhaps alongside of a grilled piece of fish and some pita bread. Check out some of the other recipes I have here too for your to enjoy!
Love & Wellness,