Tabouli
A Lebanese dish you simply can’t pass up. It’s my favourite salad and I normally make it on request and sometimes for myself. Most people prefer flat leaf fresh parsley (also known as Italian Parsley) as it has better texture although curly leaf is ok too.
You can normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it’s alright, it doesn’t have to be exact. The bourghul also soaks a lot of the moisture and I like Tabouli to be moist not dried, that’s why there is a lot of lemons and olive oil. Like everything we cook it’s all about the palate and who we are cooking for, so if you choose to put less oil and lemons then it’s ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabouli is that everything should be finely chopped.
Let’s get started.
8-10 servings
time to make 30 min 30 min prep
150 g fresh Italian parsley or flat leaf parsley or fresh parsley, finely chopped. (This is about 2 bunches)
6 spring onions or green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur or burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water, boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1. Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix.
Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
2. Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
3. Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
4. Place over the cool bourghul and mix well.
5. Serve.
6. Refrigerate any left overs for about 2-3 days.
Keep in mind that this can be served with a whole host of other dishes and most people love it. It’s a big healthy salad. I have been known to simply have it by itself it’s so tasty.
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