4 – 5 cups flat leaf parsley, finely chopped
2 large tomatoes, finely diced
1/3 cup mint, finely chopped
3 spring onions (green onions) finely sliced
1/2 teaspoon ground allspice
1/2 teaspoon white pepper
1 1/2 teaspoons salt
1/4 cup fine burghul (cracked wheat)
2/3 cup lemon juice
2/3 cup light olive oil
The great thing about Tabbouleh, it so good for you and tastes great with just about everything.
Pairs well with …..
All barbecued meats, chicken and fish, or try in a lettuce leaf cup as an entree
Hints and tips:
Washing, drying and chopping take a little time, but is worth the effort
Soak the burghul in a little water for about 30 minutes. Drain really well, squeezing out as much water as possible and set aside.
Combine the parsley, mint, spring onion, tomato, spices, salt, pepper and burghul in a bowl.
Add the lemon juice and olive oil and stir to combine.
Note: 1 bunch of store bought parsley usually yields about one cup of finely chopped leaves.
Note 2: Ensure the parsley is very dry before chopping, otherwise you will have a very waterlogged, soggy tabbouleh. Dry it in the sun if you can or wrap in a very clean tea towel.