Tabbouleh (Lebanon)
A classic on any Lebanese table, this fresh parsley-based salad is a great accompaniment to the main meal. You can serve it along Nadia’s delicious stuffed grapes and zucchini.
Ingredients
4 bunches of parsley (very fresh!)
1 small bunch of mint
2 heads of romaine lettuce (Nadia’s touch to make it a little crunchy)
A dozen scallions
7 vine tomatoes
3-4 lemons, juiced
4 tbs of bulgur wheat (very fine)
olive oil
salt
Directions
1. Soak the bulgur in the lemon juice
2. Remove the parsley from the big stems (it’s ok to leave the small stems in).
3. Cut the bottom part of the lettuce, remove the stem and discard. Finely chop the leaves.
4. In a bowl, add the parsley and mint, and rinse throughly then drain- Nadia recommends going through this process 4 times.
5. Dry it all up between two towels.
6. Cut up the green parts of the scallions and finely chop.
7. Cut up the tomatoes into very fine cubes.
8. In a bowl, mix the tomatoes and scallion greens.
9. Finely chop the parsley and mint.
10. Mix all ingredients together, add a drizzle of olive oil, the bulgur and lemon juice, and salt according to taste.
