Lebanese tabbouleh is a much loved herb and bulgur salad. It is one of my favorite Lebanese dishes. Parsley is the star of the dish and also acts as a palate cleanser. It is made with bulgur wheat, not too much though. I used fine bulgur wheat #1 which I found at my local Middle Eastern market. The salad is light and refreshing and is often served as part of a Lebanese mezze. Make sure to only use the freshest of ingredients. I chopped all the ingredients by hand, very finely, which took some time. I am sure you could use a processor to make the process faster. The salad is typically served with romaine lettuce leaves. If you would like to make this recipe Plant Paradox friendly see the notes below.
To make this recipe Plant Paradox friendly simply make cooked millet instead of bulgur and eliminate the tomatoes. To make cooked millet perfect just use 1 cup millet and 2 cups liquid (water or broth). I like to toast the millet first in a dry saucepan until it is a rich golden brown color. Add the water or broth and bring to a boil, add a pinch of salt and stir. Cover and lower the heat, simmer for 15 minutes then check for tenderness. Allow to absorb any left over liquid for the next 10 minutes. Fluff and it is ready to use. This Lebanese Tabbouleh is absolutely delicious which ever way you choose to make it, it is delicious as a base for meat or chicken dishes as well. Enjoy!
- ¼ cup fine bulgur wheat #1
- 1 small garlic clove, minced (optional)
- Juice of 2 large lemons, to taste
- 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
- ¼ cup chopped fresh mint
- 2 ripe tomatoes, very finely chopped
- 1 bunch scallions, finely chopped
- Salt, to taste
- ¼ cup extra virgin olive oil
- 1 romaine lettuce heart, leaves separated, washed and dried
- Place the bulgur in a bowl, and cover with water by ½ inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
