Traditional Tabouli Salad Recipe
Traditional Lebanese tabouli (or tabbouleh) has little bulgar included. Bulgar, for those that don’t know, are the groats (hulled grains) of various wheat species – most often durum.
Unlike some tabouli recipes that feature the grains or make use of other grains like quinoa or farro, this recipe is mostly fresh herbs, tomato and scallions.
This is an excellent recipe to complement a menu of hummus, babaganoush, tzatziki and basmati rice. Serve with falafel, thinly sliced lamb, or just pile on pita bread. For a nice crunchy bite, try scooping up spoonfuls with young, crisp romaine lettuce leaves.
- 2-3 bunches flat leaf parsley, stemmed and coursely chopped
- 1 cup chopped fresh mint
- ½ cup extra virgin olive oil
- 1-2 medium tomatoes, partially seeded and chopped
- 2-3 Tbsp fine Bulgar wheat
- 2 scallions, chopped, green and white parts
- ¼ cup fresh squeezed lemon juice
- Salt and fresh ground pepper, to taste
- In a large bowl, mix together the herbs with the olive oil.
- Add chopped tomato, Bulgar, scallions and lemon juice, tossing to mix thoroughly.
- Salt and pepper to taste.
- Adjust balance between oil and lemon juice, adding more if necessary.
- Serve chilled. If desired, use bite-size, crisp romaine lettuce leaves to scoop up and enjoy a little extra crunch.