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Tabbouleh with a baby twist ❤️ growing up my dad always made this and now it has the best memories…now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, not all tabbouleh has cucumber but we always ate it this way and I love it.

P.S: Tabbouleh is a labor of love, take your time and enjoy it. I never measure the olive oil in tabbouleh…I go by taste!

Tabbouleh

By Nadia Aidi
Tabbouleh with a baby twist ❤️ growing up my dad always made this and now it has the best memories…now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, not all tabbouleh has cucumber but we always ate it this way and I love it.
P.S: Tabbouleh is a labor of love, take your time and enjoy it. I never measure the olive oil in tabbouleh…I go by taste!

Ingredients 

  • 1/3 cup wheat burghul, I use #1
  • 2 small 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

Directions 

  • Soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes
  • Chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 min. Throw away half of the juices leftover, save half
  • Chop the scallions, cucumber and mint
  • Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces
  • Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper
  • Drain the excess water from the burghul. Combine everything and add the olive oil at the very end. Serve with romaine leaves

Nutrition information is automatically calculated, so should only be used as an approximation.

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