Recipe by Sue Lau
A flavorful Lebanese salad full of grains and herbs. Serve with pita breads and other Middle Eastern dishes of your choice.
Top Review by kim in the UK
I've had Tabbouleh in the past, but was never sure how to make it. I liked the simplicity of this recipe, but instead of soaking the bulgur wheat, I followed the packet instructions and boiled for 10 minutes. Also, I had trouble finding fresh mint in the shops, so substituted coriander/cilantro, which gave it the taste I remember. Wonderful.
- 1⁄3 cup bulgur
- 1⁄4 cup hot water
- 1 medium onion, grated
- 4 cups finely chopped parsley
- 2 tomatoes, finely chopped
- 1 tablespoon of fresh mint, chopped
- 1⁄3 cup fresh lemon juice
- 1⁄4 cup olive oil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- iceberg lettuce
Directions See How It's Made
- Mix the bulgur with the hot water and let stand 1 hour.
- Pound the grated onion into the bulgur with a pestle into the soaked bulgur.
- Mix the parsley, tomatoes, and mint into the bulgur.
- Stir together the lemon juice, olive oil, salt and pepper and pour over the parsley mixture, mixing well; chill tabbouleh.
- To serve, place tabbouleh on a large platter surrounded by lettuce leaves; scoop up tabbouleh with lettuce and eat with the hands.