The best, more time consuming middle eastern salad, though well worth the time. Tabouli, a salad I grew up watching my dad make, and now I have the honor of making it myself. A parsley salad that is great for fresh breath after eating chicken and garlic sauce. It tastes great with or without the burgal which is an easy way make a gluten free version. Enjoy!
TabouliCourse: SidesCuisine: Lebanese
2 bunches of italian parsley
1 head of lettuce
1 large cucumber (peeled and seeded)
1 medium onion
3 to 4 medium sized tomatoes
cup of bulgar (wheat germ) optional if making gluten free tabouli
1 tsp salt
1 tsp pepper
2 tsp allspice
¼ cup olive oil
¼ cup of lemon juice
- Grab a very large bowl, cutting board,and a wide bladed knife. First, grab your bulgar and place in a bowl. Fill with room temperature water till all the bulgar is covered with water. Stir to incorporate the water into the bulgar, and set aside to soak up the water.
- Starting with the parsley, clean and trim off most of the stem and discard. Take the leafy part of the parsley and start mincing, the goal for everything in the salad is to be minced. Comparative to the size of the bulgar, if you are indeed including.
- Once minced, add to the bowl, and continue down the list of ingredients of vegetables. When mincing the cucumber and the tomato, discard the seeds and add to the bowl.
- Check on the bulgar, the wheat germ should have soaked up most if not all of the water. What you are looking for is the consistency to be softer and no longer crunchy. Once ready, squeeze any excess water out of the bulgar with your hands, and add the squeezed bulgar to the salad.
- Now the dressing can begin. Add your salt, pepper and allspice. Drizzle in your olive oil and lemon juice and mix well. Taste, you may want to add a tiny bit more salt, and like all my recipes if your taste buds taste too much olive oil, add more lemon juice; and the other way around. Enjoy!