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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 |
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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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