Luke & Megan's Traditional Lebanese Tabbouleh

This traditional Lebanese Tabbouleh is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. Easy to make, this fresh salad is a real treat and a favourite in the Boulus household!

Tabbouleh is Lebanon’s most famous and popular salad. It can be served as an appetiser with the mezza, as a meal on its own or alongside many meat and chicken dishes. The key to a great Tabbouleh is to include an abundant quantity of parsley in relation to the burghul. Follow this recipe to the letter and you can’t go wrong.

Ingredients:

• ¼ cup (40g) fine burghul

• 5 cups of finely chopped flat-leaf or curly parsley (about 2 large bunches) rinsed and drained

• 5 tomatoes, finely chopped (to make 2 cups)

• 8 spring onions, finely chopped (to make 1/3 cup)

• 1/3 cup mint, finely chopped

• 150ml fresh lemon juice

• 150ml olive oil

• ½ teaspoon ground allspice

• ½ teaspoon freshly ground black pepper

• 1 ½ teaspoon salt

• Baby cos leaves, fresh vine leaves or lettuce leaves, washed and quartered and extra chopped tomato to serve (if desired)

Serves: 6 | Prep Time: 30 Minutes

Method

1.       Wash and drain the burghul. Leave to stand for about 30 minutes.

2.       Combine the burghul, parsley, tomato, spring onions and mint in a bowl.

3.       Add lemon juice, oil, spices, salt and mix thoroughly.

4.       Place lettuce leaves on a plate or on the side.

5.       Garnish with extra tomato, if desired.

6.       To eat, cup some tabbouleh in a leaf and enjoy!

Note** Luke’s favourite way to serve their Tabbouleh is with chicken or lamb skewers and natural yoghurt served in lettuce cups!

Burghul (can also be spelt Bulgur) can be purchased from any health food store or Woolworths or Drakes located in the international or health section of the supermarket.

Recipe source: Luke & Megan Boulus