Tabbouleh
Serves 2
15 mins prep
30 mins Soak Time
45 mins total
Tabbouleh with a baby twist ❤️ Growing up my dad always made this and now it has the best memories… Now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, I add cucumber to mine, because we always ate it this way and I love it!
P.S: Tabbouleh is a labor of love, take your time and enjoy it. I never measure the olive oil in tabbouleh…I go by taste!
0 servings
First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes.
Secondly, chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 minutes. Then, throw away half of the juices leftover, and save half of the tomato water/juice.
Then, chop the scallions, cucumber and mint.
Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces.
Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper.
Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.
