The parsley in our vege patch has gone CRAZY!! We have more parsley than we know what do with at the moment so we decided to make some tabbouleh!
Tabbouleh is an amazing Middle Eastern Salad which we fell in love with when we lived in Kuwait. Full of fresh parsley, mint, tomatoes, cucumber, and red onions and a sprinkling of bulgar wheat (or quinoa!). This is a great fresh salad and is easy to make.
And the best bit? Parsley is super good for you! Full of antioxidants, parsley is also antibacterial and anti inflammatory, helps to remove heavy metals from your blood and freshens your breath.
There are so many variations of tabbouleh out there, but traditionally tabbouleh is mostly parsley with just a sprinkling of bulgar wheat. Our recipe includes fresh mint as well which gives a really nice, fresh flavour. The dressing is best kept simple- olive oil and fresh lemon juice.
Tabbouleh - the Lebanese way!
4 large bunches of Parsley
1 large bunch of Mint
1 small Cucumber, chopped finely
5 medium Tomatoes, chopped and drained
1 small Red Onion, chopped finely
1/4 cup of fine Bulgar Wheat (we used quinoa, couscous would also work well), cooked
1/3 - 1/2 cup of Olive Oil
1/2 cup of fresh Lemon Juice
1/2 tsp of Salt
- Rinse all the vegetables and leave them to dry
- Once mixed together, tabbouleh gets soggy quickly, so assemble when you are ready to eat.
- Add Lemon Juice, Olive Oil and Salt to cooked Bulgar Wheat,
- Add vegetables with Bulgar Wheat and mix thoroughly.
- Enjoy with grilled meats, hummus, pita bread or as a base for your lunch salad!
When you make your tabbouleh, please share a picture with us!