In the spirit of fresh Mediterranean cuisine, you’ll find a recipe for tabbouleh. We have added our own twist to the standard recipe with the addition of cucumbers, as we enjoy the extra crisp bite they lend. This tabbouleh recipe is flexible, as you can add more or you can add less veggies, herbs, lemon juice or olive oil. Add extra of the ingredients you love or less of the ones that may not be your favorites. We hope you enjoy this tasty salad along with some fresh pita bread or romaine lettuce leaves.
Lorraine & Lee’s Favorite Tabbouleh
3 Bunches Flat Leaf Parsley, part of the stems removed, washed, dried and finely chopped
8 Spring Onions or one small red onion finely chopped
5 Firm Roma Tomatoes, chopped (place them in a colander to drain the juice after they have been chopped)
4 lemons, freshly juiced
1 English Cucumber finely chopped
5-6 Tbsp Extra Virgin Olive Oil
15 Mint leaves, stems removed, washed, dried and finely chopped
1 cup fine bulgur (cracked wheat)
1 cup Hot water to be used for soaking bulgur wheat only
Salt to Taste
Wash the bulgur and soak in 1 cup of Hot Water for approx. 8 minutes. Drain well, squeeze the wheat by hand to remove excess water. Set bulgur aside. Chop the Vegetables, herbs and onions. Place the veggies, onions, herbs, and bulgur in a mixing bowl and season with salt. Gently mix. Add the lemon juice and olive oil and mix again. Cover the tabbouleh and refrigerate for at least an hour. Tabbouleh is a salad that tastes even better the next day so make it one day ahead and enjoy it.