Tabbouleh
A fresh and light summer-inspired salad.
YIELDS
4
TO
6
Ingredients
- 1/2 cup fine (finest) bulgur (rinsed in cold water, squeeze well to eliminate excess water)
- 8 firm ripe tomatoes, seeds removed, diced finely
- 4 green onions, chopped finely
- 1 small shallot, chopped finely
- 4 large bunches flat leaf parsley (stalks removed, washed, drained and spun to eliminate excess water) chopped thinly and finely, set aside
- 1 tablespoon dried mint
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon salt (taste and adjust)
- 1 teaspoon ground black pepper
- 1 handful fresh mint leaves, chopped thinly and finely
- Zest of 1 lemon
- Juice of 2 large lemons (taste to add more if needed)
- 1/2 cup extra virgin olive oil
- 1 cup pomegranate seeds (optional)
- Endive leaves, to serve
Directions
- Place the diced tomatoes on top of the drained burghul in a bowl until ready to assemble.
- In another bowl, place the chopped green onions, shallots, spices, salt, and pepper. Mix well and set aside
- In a large bowl place the chopped parsley, and add the seasoned onions with the spices.
- Add in the tomatoes and burghul, chopped fresh mint, and pomegranates
- Toss with a gentle hand all the ingredients.
- Just before serving drizzle on the lemon juice and olive oil, and taste to adjust the seasoning.
- Immediately transfer to a serving bowl, with a few endive leaves to enjoy with. Enjoy!
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