Tabbouleh Recipes

Ingredients :

1 cup medium cracked wheat

2 cups water

3/4 cup chopped flat-leaved parsley

3/4 cup chopped fresh mint

4 spring onions, finely chopped

2 medium tomatoes, finely chopped

2 tbsp lemon juice

1 tbsp olive oil

1 tsp ground pepper

Method :

Soak cracked wheat in water for 10 minutes, drain and squeeze remaining water from wheat in a sieve, pressing down hard with the back of a spoon. Place wheat, parsley, mint, spring onions, tomatoes, lemon juice, oil and pepper in a bowl and mix to combine. Serve as an appetizer with small crisp lettuce leaves to scoop up the Tabbouleh or as a side salad to a main meal.

Note : In the mountain of Lebanon, freshly picked, sharp, young vine leaves are used to scoop up the salad.

Hint : Tabbouleh is great in pita bread with slices of your favorite meat or Falafel and Hummus. Store Tabbouleh covered in plastic wrap in the refrigerator.

Serves 6-8

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