Lebanon - Tabouleh
Have you tried this before? If so, what do you normally eat it with?
Here at home, I made and served this with lettuce cups and a side of grilled chicken. This goes really well spooned over any sort of grilled meat! If you’re tired of eating lots of heavy foods, this is a great LIGHT meal that can help you get those servings of veggies into your diet!
Also, the best part about this is there is not any ONE way to make this. As long as you have your base ingredients, you can serve it however and whichever way you want!
4 bunches parsley (finely chopped)
1 bunch of fresh green mint (finely chopped)
5 medium-sized tomatoes (chopped)
1 Persian cucumber (finely chopped)
1 small white onion (finely chopped)
Salt and pepper
1/4 cup bulgur (sub quinoa)
1/3 cup of quality olive oil
1/2 cup of freshly squeezed lemon juice
Rinse all the vegetables and dry them. It’s important to make sure they’re dry, otherwise, the tabbouleh will get soggy after sitting awhile.
Cut the stems off the parsley. Chop finely and pat dry with a paper towel to absorb the rest of the moisture. It should be dry before adding to the mixing bowl. Cut the stems off the mint. Chop finely and let them dry as well before adding to the mixing bowl.
Cut the tomatoes in half, and squeeze out the juice and seeds. Chop the tomatoes into small cubes and pat dry with a paper towel. Add to the mixing bowl. Do the same with the cucumbers.
Finely chop the onions. Add to the mixing bowl, then season with the spices (all to taste). Give it a good stir.
Cook bulgur per package instructions. Since you will only need about 1/4 cup, the rest you can save for another day. Once the bulgur is cooked, add it to the mixing bowl.
When you are ready to serve, drizzle with lemon juice, olive oil, and season with a good pinch of salt, to taste. Give it one more good stir and serve. A popular trend is to serve it in lettuce cups, or you can eat it with a side of hummus and pita bread.
Note: I personally spooned it over a nice grilled piece of chicken breast. You can serve this with any type of grilled meat for a fantastic lunch or dinner! Half of the fun in cooking is experimenting.
Recipe adapted from Mama’s Lebanese Kitchen.