A classic Middle Eastern salad — perfect for picnics. I always thought Tabbouleh was basically a couscous salad with a bit of chopped parsley and veggies mixed in. But a true Tabbouleh is mostly parsley with some couscous stirred in. Quite the reverse! In fact, rather than couscous, a true Tabbouleh uses cracked Bulgur wheat, which gives more bite to the dish.
Claudia Roden is one of the most knowledgable cookbook writers around and this recipe is adapted from her version in the New Book of Middle Eastern Food.
- A bunch of Flat Leaf Parsley, chopped
- A bunch of fresh Mint, chopped
- 2-4 oz of fine-ground bulgur (cracked wheat)
- Salt & Pepper to taste
- Juice of 2 lemons, or more to taste
- 3 oz olive oil
- 1 onion, or a bunch of spring onions, chopped
- Little Gem lettuce leaves to garnish
- 3 medium tomatoes, diced
- Remove the stems from the parsley and mint, and chop well.
- Soak the bulgur in cold water for 10 minutes, drain and press to remove excess water. Put in a bowl, season with salt and pepper, part of the lemon juice and the olive oil. Let it absorb the dressing for about 1/2 hour or until it is tender.
- Just before serving, add the bulgur to the chopped herbs, but only enough to create a speckled effect. We want the base of the dish to be the chopped parsley, not the wheat. Add the spring onions, seasonings and more dressing to taste, and mix well. Add more lemon juice to create a distinctly sharp flavor.
- Serve surrounded with little gem lettuce leaves, and top with chopped tomatoes.
- Not included in Large Real Food Box: Salt & Pepper, Olive Oil.