 | Category: | | Salads | | Style: | | Middle Eastern | | Special Consideration: | | Quick and Easy | | Servings: | | 8 portions |
Description:
Ok, it's not Brazilian... But I love it!!!
Tabbouleh is a delicious Middle Eastern salad or appetizer.
This dish popular in Lebanese cuisine is said to have originated from the random pickings of whatever the kitchen garden offered. It is eaten with the "meshwi" of chicken, kebabs, and grilled sausage.
Besides being succulent, tabbouleh provides a wealth of antioxidant vitamins A and C.
Ingredients:
5 cups of parsley chopped
1/4 cup of green mint chopped
1 cup of spring onions chopped
4 small tomatoes chopped in small cubes
1small cup of crushed wheat (burghul) aready soaked in water and softened (this is optional)
lemon juice
extra virgin olive oil
salt
black pepper
Directions:
Undo the parsley and gather the sprigs into small bundles so that the leaves are packed together at the same level. Rinse and drain well. Place each bundle on your chopping surface, grip the upper part of the parsley firmly with one hand, and with the other, use a sharp knife to cut off the stalks. Chop the rest of the parsley.
Wash the burghul, drain quickly, squeeze out excess water and place in a salad bowl. Cover the burghol with the tomatoes; allow it to absorb the tomato juices. Meanwhile, sprinkle the onion with the salt and black pepper, then add to the burghul and tomato in the bowl. Add the lemon juice, mint and parsley, and mix well; taste and adjust seasonings. If the tabbouleh is not moist enough, add a little bit of lemon juice.
Serve immediately with leaves of lettuce. You may also pile the tabbouleh into a pita pocket.
(Aknowledgement: Antoine) 
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