Tabbouleh is a salad I can eat (and have eaten) daily for weeks at a time with no complaint. My Teta (Lebanese for Nana) was renowned for making the most delicious tabbouleh (but then so is every other Lebanese grandmother!). Living abroad over the last 8 years, I have noticed that Western versions of this dish use a larger bulgur-to-parsley ratio and resemble more of a couscous salad. Although Teta’s recipe calls for only a minuscule amount of bulgur, many of us in the family have chosen to neglect it altogether in order to curtail the bloating side effects. Frankly, I love parsley and don’t care much for the bulgur wheat. In any case, if you wish to add bulgur wheat, then a handful soaked in water for 15 minutes should be sufficient. Do note that it’s meant to be sprinkled sparingly, like salt. Tabbouleh is delicious served alone or as part of a meal; try it with Beer Can Chicken, Garlic Sauce and Hummus.
- 1 small handful fine (grade 1) bulgur wheat, rinsed (optional)
- 4 plum tomatoes, cored and finely diced
- 4 spring onions, finely diced
- a pinch of allspice
- 2 large bunches (about 80g/23/4oz) flat-leaf parsley, stems discarded, leaves finely chopped
- 10 mint leaves, finely chopped
- juice of 11/2 lemons
- 4 tbsp olive oil
- sea salt and black pepper
- Sprinkle some salt over the tomatoes and the allspice over the spring onions and put them in a bowl.
- Add the parsley, mint, lemon juice and olive oil and mix all the ingredients together. Add extra seasoning to taste, if needed.
- Sprinkle with the bulgur wheat, if using.