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AUTHENTIC LEBANESE TABBOULEH RECIPE

Authentic Lebanese Tabbouleh Recipe image

This is "the" Tabbouleh recipe that mom is famous for. Fresh, lemony, juicy, and did I say fresh? We hope you like it.

Provided by Edgard

Time 30m

Number Of Ingredients 10

Ingredients

4 bunches Italian Parsley (chopped finely, let dry)
1 bunch fresh green mint (chopped finely, let dry)
1 Persian cucumber (chopped finely)
4 tomatoes (medium. chopped finely, drained)
1 white onion ( chopped finely, drained from juice)
1/4 cup Bulgur (or Bulgur, fine cracked wheat #1)
1/3 cup olive oil
1/2 cup lemon juice (freshly squeezed)
1/2 teaspoon salt
1/3 teaspoon 7 Spices (Lebanese or Arabic 7-Spices)

Steps:

Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
Finely chop onions, drain then mix with the 7-spices, set aside.
Finely chop the cucumber
Soak the bulgur in half of the lemon juice with a bit of salt.
Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
Serve as a side salad along with some lettuce leaves.

Nutrition Facts : ServingSize 3 Tablespoons, Calories 252 kcal, Carbohydrate 20 g, Protein 4 g, Fat 19 g, SaturatedFat 3 g, Sodium 332 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 15 g

TABOULI SALAD RECIPE

Tabouli Salad Recipe image

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Provided by The Mediterranean Dish

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Steps:

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg

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