Recipe by Kiwi Kathy
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.
Top Review by Leggy Peggy
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.
- 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