Tabouli (tabbouleh) is a must have dish on our table, especially with a summer meshawe (BBQ) spread! We grow a lot of the ingredients from home, and as most Lebanese make it, use more parsley than bulgur. We recommend trying it with plain, salted peanuts. It adds a delicious crunch to your bite!
Please note that you can change the serving size to automatically adjust the ingredients quantities.
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servings
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Ingredients
- 3 medium bushels of parsley cleaned & finely chopped
- 6 medium tomatoes chopped into small cubes
- 2 lemons squeezed
- 1/4 cup burgul #1
- 2 teaspoons salt
- 1 onion finely chopped
- 1 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 15 fresh mint leaves finely chopped (OR 2 tablespoons of dried mint)
Ingredients
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Instructions
- Mix the onion, salt, & black pepper together on side plate if preferred
- Combine the burghal with the tomato in side bowl
- Combine the parsley, burghal + tomatoes, mint and onion together in large bowl
- And lemon juice, olive oil & toss
- Salt to taste, add more lemon juice if desired
Recipe Notes
- Optional: Garnish with pomegranate seeds and or instead of tomatoes OR mix in salted peanuts!
- Serve with seasoned pita chips (get recipe here) and roman lettuce (for lettuce wraps)
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