Lebanese Tabbouleh
Lebanese Tabbouleh
When you think about most of the tabbouleh you’ve eaten at a Mediterranean or Middle Eastern restaurant, you think of a heavily bulgur dominated salad with a little bit of chopped mint and parsley. Lebanese tabbouleh is quite the opposite; being an herbaceous parsley and mint salad with garlic, tomatoes, green onions, with a little bit of bulgur. This type of tabbouleh pairs great with grilled steaks; allowing the acidity of the lemon juice to cut through the richness of beef. You can also serve the tabbouleh inside romaine lettuce leaf hearts.
Ingredients
- 1/4 cup fine bulgur wheat
- 2 garlic cloves minced
- 2 lemons juiced
- 2 cups flat leaf parsley chopped
- 1/2 cup mint chopped
- 8 oz cherry or grape tomatoes finely chopped
- 5 green onions finely chopped
- salt to taste
- 1/4 cup olive oil
- romaine lettuce hearts for serving
Instructions
- Soak the bulgur in a cup of water for 20 minutes until softened. Strain the liquid through a fine mesh strainer.
- Mix the bulgur the parsley, mint, tomatoes, green onions, garlic, salt, and lemon juice. Let marinate in the refrigerator for 2 hours.
- Right before serving, toss the tabbouleh with the olive oil.
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