Tabbouleh has become a popular offering in restaurants and grocery stores across the U.S. Most of what is passed as Tabbouleh is someone's own version of the Lebanese classic. It either has too much bulgur wheat or includes spices that are not in authentic Tabbouleh. Havng grown up in Lebanon, I wanted to share this easy to make, nutritious and delicious salad with you. This recipe has just the right balance of flavors. It can be a side or a meal in itself.
Authentic Lebanese Tabbouleh
2 bunches organic Italian parsley, chopped fine 1 bunch organic mint, chopped fine 6 organic green onions, chopped 2 c. chopped ripe organic tomatoes 1/4 c. fine whole wheat Bulgur, soaked in 1/2 c. warm water * 1/3 c. lemon juice 1/4 c. virgin olive oil 1 tsp. Sea Salt or to taste
Soak the bulgur wheat for 10 minutes, until it is no longer crunchy. If you're using a coarser bulgur grain, soak a little longer.
Mix vegetables in a large bowl. Squeeze the bulgur wheat by the handful and add to veggies. Do not mix in yet. Pour the lemon juice over the bulgur wheat in the bowl, then add the olive oil and salt, and mix well. That's it...!
If you want to eat this salad as the locals do, then have some fresh organic lettuce or cabbage leaves on hand. Fill with Tabbouleh and enjoy.
Note: The dressing is usually added to the Tabbouleh veggies 20 minutes before serving. It will keep covered in the refrigerator for 1-2 days.
* To make a gluten free version, substitute quinoa or bran flakes for the bulgur.
P.S. Sometimes I add finely chopped radish to the salad... don't tell my relatives! ♥