Tabbouleh
Serves 215 mins prep0 mins cook
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!
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What you need
Instructions
0 First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes. 1 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. 2 Then, chop the scallions, cucumber and mint. 3 Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces. 4 Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper. 5 Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.View original recipe