This is one of my and Gary’s favorite dishes. Everything about tabbouleh is pure and natural and it just feels good to eat it with absolutely no guilt! One of the most recognized dishes of Lebanon, tabbouleh is a healthy salad, usually part of the mezze, and is meant to clean the palate after eating garlicky food. Nutritionally, tabbouleh is very high in vitamins A, B6, and C. This is a pretty traditional tabbouleh recipe, however, I personally LOVE the flavor of cilantro. So if I have any in the fridge, I use 1/2 cup parsley and 1/2 cup cilantro.
Lebanese Tabbouleh (Taboulie)
Author: Jenn @ The Spice Kit Recipes
Recipe type: Appetizer, Salad
Cuisine: Lebanese
Ingredients
- ½ cup bulgur (cracked wheat) preferably #2 or medium
- 1 cup (about one bunch, lightly packed) flat leaf parsley leaves, stems removed, chopped
- 1 cup tomato, diced
- ½ cup scallion (green onion), chopped
- ½ cup cucumber, peeled, seeded, diced
- ⅓ cup lemon juice
- ¼ cup olive oil
- ¾ tsp. each allspice, mint, salt
- ⅛ tsp. cayenne
Instructions
- Soak bulgur in hot water for 30-45 minutes until no longer crunchy. Drain well through a mesh strainer.
- While the bulgur soaks, prepare the other ingredients.
- When the bulgur is ready, mix all the ingredients together in a large bowl.
- Cover and refrigerate 1 hour for best flavor. Serve with pita bread, in iceberg lettuce leaves, or as a salad.
Speak Your Mind