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, Lebanese cucumbers and spring onions, with the crunch of burghul and a lovely tangy dressing makes this salad ideal for summer barbeques.
5 cups flat leaf parsley stalks removed and chopped finely (1½ large bunches)
1 cup mint leaves chopped finely
3 medium tomatoes diced
1 Lebanese cucumber diced (1 cup)
5 spring onions chopped finely (1cup)
1/3 cup of fine brown burghul washed - OPTIONAL
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 black pepper
½ teaspoon mixed spice
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.