Healthy, delicious and low carb, Tabbouleh is an Eastern Mediterranean dish that's traditionally enjoyed as part of mezze, or appetizers, eaten before a meal. Originally from the mountains of Syria and Lebanon, tabbouleh is one of the most popular salads in the Middle East, and comes from the Arabic word 'mtabeleh', which means ‘seasoned’, implying that the dish comes alive with the salad's flavourful seasonings. In Lebanon, regional and family recipes vary widely, but the consensus remains the same: if the salad isn't heavy on parsley, it's not tabbouleh.
Lebanese Tabbouleh Salad
1 cup medium bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
3 tsp Maldon sea salt
1 cup scallions, with green ends, finely chopped
1 cup mint leaves, finely chopped
1 cup flat leaf Italian parsley (about 1 bunch), finely chopped
1 english cucumber, peeled, seeded, and diced
2 large ripe tomatoes, finely chopped, or 2 cups cherry tomatoes, quartered
1 tsp freshly ground black pepper
Place the bulgar wheat in a large bowl and add boiling water, lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand for 1 hour at room temperature.
Once the bulgar wheat has absorbed all of the water, add the scallions, mint, parsley, cucumber, tomatoes, remainder of salt and the pepper. Season to taste. Serve at room temperature or chill for at least 1 hour to serve cold.