Prep 45 mins
Cook 0 mins
Love this stuff; not quite the authentic because I have only the ingredients my family likes,but I'm sure you will really enjoy it with some pita bread.
- Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
- Combine minced onion pepper and salt.
- Set aside.
- In a large bowl, combine parsley, scallions and tomatoes,.
- Gently fold in the soaked or rinsed wheat.
- Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
- Refrigerate at least an hour before serving.
- Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
- I usually have a basket of mini pitas that we spoon our tabouleh on.
Can't improve on this winner! I used both Italian (flat leaf) and curly parsley, but otherwise followed the recipe closely and this turned out just perfect; not overly complicated, but full of fresh flavor. Thank you, Sage!
I enjoyed this as a different version of Tabboleh. I liked that the lemon juice/oil flavor was more pronounced in this than when the recipe includes parsley and mint. Very enjoyable and easy to make! Made for ZWT3!