Prep 10 mins
Cook 0 mins
This recipe was given to me many years ago by my husbands cousin. It's become a summer family favourite, lasts well in the fridge (if given the chance) and jazzes up any BBQ or salad meals.
- 125 g cracked wheat
- 236.59 ml fresh parsley, finely chopped
- 4 spring onions, finely chopped
- 250 g tomatoes
- 78.07 ml of fresh mint, finely chopped
- 1 onion, finely chopped
- 78.07 ml lemon juice
- 78.07 ml extra virgin olive oil, preferably
- 0.25 ml chili powder
- Soak wheat in cold water for a couple of hours.
- Drain and rinse well.with cold water.
- Dry thoroughly. I use paper towels to pat as dry as possible.
- Mix all ingredients together.
- Refrigerate until required.
This is almost exactly the way two Palestinian friends taught me to make tabbouleh more than 40 years ago. They said mint was an important ingredient, as well as equal parts of lemon and olive oil. They also used salt, so I add 1/2 a teaspoon. Thanks for a refreshing and delicious lunch.
I grew up with a Lebanese uncle in our family, so I have loved tabbouleh all my life. This was a great one with that lovely balance of lemon and slat in the dressing and the right (for me) amount of everything else. Thanks for posting.
We love Tabbouleh in our family. I could eat it everyday! Followed the written recipe and it worked out fabulously. I don't normally use mint in our tabbouleh recipe, but it gave the salad a really refreshing taste, I used freshly grown mint from the garden. I double the serving, so I could have plenty more for lunch tomorrow. Thank you Kiwi Kathy