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. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
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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