Tabbouli – the fresh taste of Lebanon27

Posted on October 6, 2008 by ChristieSides, Vegan, Vegetarian

This is one of my all time favourite salads, it congers up childhood memories of large family gatherings that were heaving with food.

Most dishes use herbs sparingly, but this salad packs a massive herby punch and the overload of parsley does freak some people out.

For those of us that love it, and there’s lots of us, the combination of parsley, tomatoes, onion and cracked wheat is freshness personified.

It’s just as good served alongside grilled meats or felafal as well as simply scooped up with pita bread or crisp lettuce leaves.

My Dad’s not big on cooking but this is the one dish he’s been perfecting over the years and getting better and better at. The most difficult part is getting the ratio right and it all comes down to preference.

I personally like a good amount of tomato so it’s nice and juicy with lots of lemon juice for tartness and freshness. Just experiment until you’re happy with it then dive right in and enjoy!

Happy cooking, Christie

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Tabbouli salad
serves 4-6 as a side

1/2 cup burghul (cracked wheat)
6 spring onions (scallions), white and green parts finely sliced into rounds
1 teaspoon salt
1 teaspoon allspice
2 lemons, juiced
1/4 cup olive oil
2 large bunches flat leaf parsley, leaves finely chopped
4 ripe tomatoes, finely diced
10-15 large mint leaves, finely sliced

1. In a small bowl combine the burghul and 1/2 cup cold water and stir to combine. Allow to sit for 10 minutes or so until all the water has been soaked up and the grains have softened slightly. Taste to check – they should have some bite but not too crunchy.

2. In a large bowl add the onion, salt, allspice, lemon juice and olive oil and stir to combine. Add the chopped parsley, diced tomatoes, mint and burghul.

3. Toss to thoroughly coat with the dressing and serve immediately.

LOVE SALADS? You might like to give one of these a go:
Warm chicken and potato salad
Poached salmon salad with creamy pesto dressing
Organic roasted beetroot with vegan coriander pesto
Feta and preserved lemon salad

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