Tabbouleh makes a great healthy salad and is especially delicious in the summer when fresh herbs are abundant and you can serve it with grilled meats.
Differences in spices used in Tabbouleh are found depending on which region in Lebanon you are from.
Tabbouleh is delicious served with crisp romaine leaves and is a great accompaniment to grilled meats. This tabbouleh recipe will serve 4 to 5 as a starter or 2 to 3 as a main course. Enjoy!
3 cups finely chopped parsley (wash parsley thoroughly several times dry it well and remove stalks before chopping)
1 tbsp. finely chopped mint leaves washed and stems removed
1/2 to 3/4 cup fine bulgur rinsed and drained
1 cup diced tomatoes (approx. 1 medium tomato small dice)
1 scallion trimmed and thinly sliced, green onion
4 tbsp. freshly squeezed lemon juice or to taste
6 tbsp. extra virgin olive oil
1/2 tsp. sea salt more to taste
freshly ground black pepper to taste
Pinch of cayenne cinnamon or seven spice blend, all optional
Combine parsley, mint, scallions, tomatoes and bulgur in a medium bowl.
Add olive oil, lemon juice, salt and pepper, (and other spices if using) mix well, taste and adjust seasoning to your taste.
Serve immediately or refrigerate if serving later.
I have found that bunches of parsley can vary considerably in size. Therefore, it is hard to give a precise number of bunches you will need. But for 3 cups of finely chopped parsley, you will need approximately 2 to 3 big bunches. Parsley can be picked and washed the day before, just dry the parsley before bundling it in a dry towel and then in a plastic bag in the refrigerator.
Fine bulgur does not need to be soaked, just rinsed and drained.