Prep 30 mins
Cook 0 mins
A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
- 150 g fresh Italian parsley (This is about 2 bunches) or 150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
- 6 spring onions (About 1 bunch) or 6 green onions, finely chopped (About 1 bunch)
- 4 large tomatoes, finely chopped
- 3 lemons, juice of (Freshly Squeeze)
- 5 tablespoons olive oil
- 1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
- 1 cup water, boiled
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon salt
- Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
- Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
- Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
- Place over the cool bourghul and mix well.
- Refrigerate any left overs for about 2-3 days.
A little less bulgur and this recipe works great! I found the secret to perfect tabbouli...That is, add some crumbled feta. You will not regret it.
Well now! Local supermarket had flat-leaf AND curly parsley for cheap so lucky me! Added garlic and feta for extra flavor. Good friend brought me 3 dozen Meyer lemons (made limoncello, Shaker pie fillings, and 3 quarts of lemon curd - and STILL had lemons left so lucky me again!). Wanted a spring-y dish for dinner and this is terrific! Thank you thank you thank you!!!!
This is very good, fresh tasting, and easy! I cut recipe in half with no problem. I like mine with lots of lemon flavor, so it was great for that. The only thing I might add next time (because it is how I am used to it) would be some chopped fresh mint. Made for Spring 2010 PAC.