Tabouleh Salad…. (a salad w/ like 6 different spellings; Tabbouleh, Tabbuli, Tabulli, etc…)
If I had to have a last meal, Tabouleh would be on the menu. I’ve grown up eating Tabouleh, a.k.a Booli! I couldn’t tell you one person in my entire family who can’t make this dish. Every bite brings me back to my roots and if one thing is certain in life it’s that I’ll be eating Tabouleh until the end of time.
Tabouleh is mainly a summer salad, but tastes just as good in the middle of February. So enjoy the video and more importantly…. enjoy the salad!
- 1/2 a cup of bur’ghul wheat
- 3 bunches of finely chopped Italian parsley
- 1/4 cup of finely chopped fresh mint
- 3 or 4 green onions
- 3 large tomatoes diced
- 1/4 cup of fresh lemon juice
- 1/4 cup of extra virgin olive oil
- 1 1/2 teaspoons of kosher salt
- pinch of black pepper
Serves 4 (unless you’re Lebanese – then it serves 2 MAX!)
Pick the parsley leaves off the stems. You can cheat by cutting the heads off the entire bunch. It will add stems to the mix, but once it’s finely chopped, it’s all green anyway! Wash and dry your parsley then finely chop. Run luke warm water over your half cup of bur’ghul wheat so it just covers the pile. Let it sit for 30 minutes. Meanwhile, finely chop up your mint, dice your tomatoes and chop the green onions. Add all of the above to your mixing bowl, don’t forget to drain your bur’ghul (grab it with both hands and squeeze).
Next up. Add your lemon juice, extra virgin olive oil, salt and pepper and give it a good mix. Taste and adjust for seasoning. Depending on the size of the parsley bunches you may need to add more EVOO and lemon juice. Use the video to see in detail how this dish is made and turns out!
Best served in an Iceberg lettuce bowl or scoop it off your plate w/ pita bread, romaine/bib lettuce or even cabbage.