Tabboula (aka tabouleh, tabouli) deserves its very own fan club. It is so popular, so delicious, so unique!
Tabboula is a Levantine Arab salad consisting of bulghul (cracked wheat), tomato, green onion, and parsley. The main ingredient is the parsley.
I have come across some salads labeled tabboula which are almost entirely made of couscous, with just a garnish of parsley.
That’s not tabboula, that’s a joke. Avoid them. This is the real deal.I let my tabboula stand for a couple of hours in the refrigerator, layered and untossed.
This is so the lemon juice and the tomato juice will soften the burghul.
The dressing is completed and the salad is tossed just before serving.
Delicious next to all forms of barbecued meats.
2 cups finely chopped parsley (leaves only, no stems)
1 cup finely diced tomato
1/2 cup finely sliced green onion
1/4 cup finely chopped mint
1/4 cup bulghur
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Put the burghul in the bottom of a bowl.
Pour the lemon juice over the burghul.
Pu the tomato over the burghul and lemon, spread to over without stirring or tossing.
Add another layer over the tomatoes consisting of the mint and green onion.
Add the final layer, which is the parsley.
Cover with plastic wrap, and refrigerate 2 hours up to overnight.
Just before serving, add the olive oil, salt, and pepper.
Toss to combine.