Tabbouleh (Salad)
Tabbouleh (Salad) is an moderately easy dinner. Made with 3 bunches green onions with tops, finely chopped, 2 c. flat parsley, coarse stems removed and finely chopped, 4 medium tomatoes, in small dice, 6 to 8 tbsp. olive oil and 1/4 to 1/2 c. fine burghul (cracked wheat), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Wash burghul twice in cold water and pick up hulls, if any. Soak the burghul 1/2 hour in lemon juice.
Prepare the vegetables and place in a large bowl.
Add the burghul to the vegetables and mix in the dressing made by combining the oil, lemon juice and seasonings, just before serving.
Place the Tabbouleh in a large bowl and surround it with romaine lettuce leaves standing on end. Put the center leaves on a separate plate for use in scooping up the salad.
Fresh grape leaves make a delicious substitute for the lettuce.
Thr proportion of vegetables and wheat can vary greatly according to taste.
π· Perfect Pairings
Complete your meal with these
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