Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)
By: Chef floWer, originally posted
Nov 27, 2006 to
- copied with permission.
A Lebanese friend showed me how to make this back in 1996. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the suppermarket prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
SERVES 8 -10
- 150 g fresh Italian parsley or flat leaf parsley or fresh parsley, finely chopped. (This is about 2 bunches)
- 6 spring onions or green onions, finely chopped (About 1 bunch)
- 4 large tomatoes, finely chopped
- 3 lemons, juice of (Freshly Squeeze)
- 5 tablespoons olive oil
- 1 cup bulgur or burghul (Also know as bourghul in Australia which is cracked wheat)
- 1 cup water, boiled
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
Place over the cool bourghul and mix well.
Refrigerate any left overs for about 2-3 days.