Lebanese tabbouleh is a salad goes with most Middle Eastern dishes, especially grilled dishes. It’s light, refreshing and goes great with any meal. With grilled chicken or grilled shrimp,tabbouleh Salad can be a light meal.
2 cups fine grade bulgur wheat
3 cups finely chopped fresh flat leaf parsley
1/4 cup chopped fresh mint (optional)
1 Tbs fresh dill
1 cup finely chopped green onion
4 roma tomatoes, finely diced
1 English cucumber, finely chopped
1 cup olive oil
juice of 3 – 4 lemons
salt and freshly ground pepper
Put the bulgur for the tabbouleh salad in a large bowl. Add enough water to cover and let sit for about an hour, or until the bulgur has doubled in size and most of the water has been absorbed. Drain well and squeeze dry. Add parsley, mint (if used), dill, green onions, tomatoes and cucumber. Toss very gently. Add olive oil, lemon juice, salt and pepper. Toss to mix well. Refrigerate. To serve, line a big serving bowl with lettuce leaves and put the tabbouleh salad on the lettuce leaves. Garnish with tomato wedges and more fresh flat leaf parsley.
For variations on the this salad, quinoa may be substituted for the bulgur wheat. Cook the quinoa according to the package instructions and proceed with the directions above.
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