Tabbouleh
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- Total time
- 45 min
- Serves
- 2
- Cuisine
- Mediterranean
Ingredients
- 1/3 cup wheat burghul (I use #1)
- 2 bunches curly parsley
- 1 pint cherry tomatoes
- 1 persian cucumber
- 4 scallions
- 12 fresh mint leaves
- 1/2 tsp dried mint
- Salt and pepper (to taste)
- 2 lemons
- Romaine leaves (for serving)
Steps
- 1
First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes.
- 2
Secondly, chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 minutes. Then, throw away half of the juices leftover, and save half of the tomato water/juice.
- 3
Then, chop the scallions, cucumber and mint.
- 4
Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces.
- 5
Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper.
- 6
Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.
Source: foodmymuse.com·Own this recipe or photo? Request removal