I recently featured two recipes with pancetta, after all what’s not to love? However, this week I want to present a tabouleh recipe to show that vegetarian food can be equally delicious and fulfilling. This healthy and flavorful tabouleh stems from the Middle East and consists of burghul, parsley, scallions, mint, and tomatoes tossed with a lemon vinaigrette. Burghul is a type of whole grain wheat, making this salad extra nutritious. The herbs add freshness to the salad, while the tart lemon juice counterbalances the sweet tomatoes. Serve this tabouleh with pita chips and hummus for a complete meal!
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Tabouleh
Print recipe
| Serves | 4-6 |
| Region | Lebanese |
| From book | Adapted from The Complete Middle East Cookbook |
This healthy and delicious tabouleh salad stems from the Middle East and consists of burghul, parsley, scallions, mint, and tomatoes tossed with a lemon vinaigrette.
Ingredients
- 1 box Near East Taboule Mix 5.25 oz (or 3/4 cup fine burghul)
- 1 cup boiling water
- 1 1/2 cup finely chopped parsley (1 bunch)
- 1/2 cup finely sliced scallions (about 4)
- 1/4 cup finely chopped mint
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 firm ripe tomatoes
Directions
| Step 1 | |
| Place burghul in a large bowl and combine with spice mix. Cover with 1 cup boiling water and let stand at room temperature for 30 minutes. | |
| Step 2 | |
| Meanwhile prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in tea towel and place in refrigerator to crisp and dry. | |
| Step 3 | |
| Add spring onions to burghul. | |
| Step 4 | |
| Chop parsley finely, measure and add to burghul with mint. | |
| Step 5 | |
| Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. | |
| Step 6 | |
| Peel, seed, and dice tomatoes. Gently stir into salad. Cover and chill for at least 1 hour before serving. | |
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