Tabbouli is one of the most refreshing salads! Healthy, easy and quick to make. Imagine: blue tablecloth, a big wooden salad bowl full of fresh tabbouli, a small bowl of your own original yoghurt dip or local white cheese, a light breeze, trees, and a group of your favorite people!
1/2 cup fine burghul (cracked wheat)
1/3 cup cold water
1 bunch parsley
4 spring green onions
6 sprigs mint
1/4 cup olive oil
1/4 cup lemon juice (more or less to taste)
1/2 tsp salt (more or less to taste)
1/2 tsp sumac, optional
2 firm ripe mid-size tomatoes
crisp romaine lettuce leaves
- Finely chop the parsley (wash well, shake off excess moisture and remove thick stalks), onion and mint- the use of a food processor may be ok for the untrained palate but would not make a great tabbouli!
- Dice the tomato in the smallest cubes possible
- Squeeze the lemon juice
- Wash and separate the leaves of the lettuce
1. Soak burghul for 20 minutes with the cold water and lemon juice.
2. Put burghul into a mixing bowl and add all ingredients except the oil. Toss well.
3. Cover and chill for at least 1 hour before serving. The oil is added and mixed in just before serving to prevent wilting of the parsley leaves.
4. Serve in salad bowl lined with crisp lettuce leaves. Fill the lettuce with tabbouli and then enjoy.