Tabbouleh
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, I add cucumber to mine, because 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 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, for serving
Instructions
- First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes.
- Secondly, chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 minutes. Then, throw away half of the juices leftover, and save half of the tomato water/juice.
- Then, 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.
- Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.
Nutrition
Calories: 512kcal, Carbohydrates: 119g, Protein: 23g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.5g, Sodium: 134mg, Potassium: 2249mg, Fiber: 23g, Sugar: 22g, Vitamin A: 13038IU, Vitamin C: 388mg, Calcium: 370mg, Iron: 16mg
Nutrition information is automatically calculated, so should only be used as an approximation.