Here’s how to make a wicked Tabbouleh salad

Posted on by laurenarva

I was first introduced to Lebanese cuisine when I wasn’t yet a teenager. The circumstances surrounding my introduction to this fabulous cuisine weren’t ideal; my mom was going for chemotherapy treatments and was continually encountering issues with parking at the hospital.

One day, she went into a Lebanese restaurant that was within close vicinity of the hospital and asked the owners if she would work out some sort of agreement with them so she could park in the restaurant parking lot. The restaurant in question is La Luna in Hamilton, Ontario, and the family that owns it is seriously wonderful. My mom started bringing home Lebanese food for dinner on days she went to chemo, and soon, my entire family became obsessed with the flavours.

One dish that threw me for a bit of a loop because I had never seen or tasted anything like it prior was tabbouleh. Served cold, tabbouleh is a salad of sorts, composed of chopped parsley, mint, onion, tomatoes, bulgur, olive oil, lemon juice and spices. It is delicious, refreshing, and a must-try, and you can make some at home thanks to the following recipe from food.com.

“INGREDIENTS

  • 150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
  • 6 spring onions (About 1 bunch) or 6 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 (Also know as bourghul in Australia which is cracked wheat) or 1 cup 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

“DIRECTIONS

  • 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.
  • Serve.
  • Refrigerate any left overs for about 2-3 days,” the recipe states.

Enjoy, my friends.

Photo by Mostafa Agami on Unsplash

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