Vegetable Delicious
Tabbouleh
Ingredients:
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2 bunch curly parsley
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Half a bunch of mint leaves
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1 medium cucumber
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3 medium tomatoes
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3 spring onions
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1/3 cup extra virgin olive oil
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½ tsp. salt
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1/3 tsp. Lebanese 7 spice
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¼ cup lime juice
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¼ cup water
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¼ cup burghul wheat
Method:
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Sort through the burghul wheat and wash.
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Soak the burghul wheat in ¼ cup lime juice and ¼ cup water for 1 hour or until soft.
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Rinse all the leaves, and remove the stems. Let them dry naturally on paper towels.
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Chop up all the dry leaves very finely.
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Deseed and chop of the tomatoes finely, ensure there’s no juice.
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Deseed the cucumber by scrapping the seeds out using a spoon. Finely chop the cucumber.
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Wash and peel the spring onions and finely chop.
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Combine all the ingredients with the salt and 7 spice and burgul wheat with a fork. Serve
My first memory of tabbouleh is from my childhood. My lovely neighbour making fresh tabbouleh in her home and bringing it over to our house to share. I loved it ever since! She made the best tabbouleh I've ever had to date. I've had store bought tabbouleh which is yuck. Deli tabbouleh which isn't quite the same or fresh. Restaurant tabbouleh which doesn't match up to my neighbours' tabbouleh. I've been craving a good tabbouleh for a very long time. My neighbours' tabbouleh from my childhood was in my mind while making this the second time. I enjoyed making this tabbouleh.
The first time I made tabbouleh wasn't perfect...the burghul was still hard...but the next day it was fine. Turns out I was just inpatient. This time I soaked the burghul a few hours ahead of time in lemon juice and water which made the flavours stronger and the burghul soft like it's meant to be! I didn't have any curly parsley on hand so I used flat leaf parsley which worked out fine also. Homemade tabbouleh is always the best and always delicious!
ENJOY!~
#vegetabledelicious when sharing, Thank you