Tabouleh is a traditional Arab Middle Eastern Dish. This recipe is a hand me down from my great grandmother who was born in Lebanon. It is very fresh, light and just scrumptious.
I always remember my Nana making this as I was a child and it was one of mine and my cousins favourite things!! Packed with fresh parsley and smothered in lemon juice this Bulgur wheat salad is a perfect accompaniment to many things.
Here I have served the Tabouleh with Falafels and Tatziki. A delicious, fresh and healthy summer meal!
This is best made a few hours in advance to allow all the flavours to infuse. It is best used on the same day but will keep refrigerated for up to two days.
2 cups cooked bulgur wheat. (See packet for cooking instructions).
1 heaped cup fresh curly parsley, fine chopped
a few leaves fresh mint, fine chopped (optional)
1 tomato, fine diced
1/2 small red onion, fine diced
juice from 2 lemons
2 tbsp olive oil
salt and pepper
pinch of cinnamon
2 pinches of sugar
1. In a large bowl combine the lemon juice, olive oil, cinnamon, salt, pepper and sugar.
2. Add all other ingredients and mix together well.
3. Set aside until required, refrigerate in necessary.