World Flavors Cookbook

Tabbouleh

Name: Tabbouleh
Cuisine: Lebanon
Ingredients: 3 large bunches of flat-leaf parsley (very finely chopped), 1 bunch of fresh mint (finely chopped), 3 firm tomatoes (finely diced), 1 small onion (finely diced), 3 tbsp fine bulgur (washed and soaked), 1/4 cup extra virgin olive oil, juice of 2 lemons, salt and pepper.

A vibrant and refreshing herb salad where finely chopped parsley is the star, balanced with mint, tomatoes, and a touch of fine bulgur.

Cuisine: Lebanon

Ingredients

3 large bunches of flat-leaf parsley (very finely chopped), 1 bunch of fresh mint (finely chopped), 3 firm tomatoes (finely diced), 1 small onion (finely diced), 3 tbsp fine bulgur (washed and soaked), 1/4 cup extra virgin olive oil, juice of 2 lemons, salt and pepper.

Instructions

Finely chop the parsley and mint by hand (never use a food processor). Mix with the diced tomatoes and onion. Add the soaked and drained bulgur. Whisk together the olive oil and lemon juice, then pour over the salad. Season with salt and pepper. Toss well and serve immediately with fresh romaine lettuce leaves for scooping.