Tabouleh is one of Lebanon’s national dishes and for very good reasons, it is delicious! Made well its balanced flavours of fresh herbs delicately sliced, making them light and fluffy, complemented with diced fresh seasonal tomatoes and spring onions, with the crunch of burghul and a lovely tangy dressing makes this salad ideal for barbecues.
- 5 cups flat leaf parsley, stalks removed and chopped finely (1½ large bunches)
- 1 cup mint leaves, chopped finely
- 3 medium tomatoes, diced
- 5 spring onions, chopped finely (1cup)
- 1/4 cup of fine burghul, washed
Wash ingredients well before chopping and dicing; pat dry the parsley and mint to remove all water
- 2/3 cup olive oil
- ½ cup lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
To make the Tabouleh place all the ingredients in a salad bowl.
Place the dressing ingredients in a jar or airtight container and shake well, pour onto the salad and toss well. Adjust flavours to suit taste.
Tabouleh should be tossed just before serving to ensure it is fresh and crisp as the burghul soaks up the salad dressing and becomes soft.
Serving suggestions – serve with a platter of washed lettuce leaves.
Notes: This recipe was demonstrated in Bernadette’s class “Spring BBQ lebanese style”, Nov 2019, it is reproduced with permission from Bernadette Cheet
Image is indicative only and does not reflect the exact ingredients in this recipe.