Tabbouleh has been a main staple in the Middle Eastern and Mediterranean diets for thousands and thousands of years. It has gained so much popularity in the US more recently, and some folks are taking liberties with their recipes to suit the American palate.
However, the traditional recipe calls for salad-like ingredients with just a small palm-full of burghul (bulgur) for a nutty heartiness that’s sure to please even picky palates.
There are slight variations among the countries in the Levant region of the Middle East (Palestine, Lebanon, Syria, Jordan), but generally, this side stays true to the original recipe.
It is incredibly simple to make and will last in the refrigerator for 3-5 days. But, seriously, what are the chances you’ll have Tabbouleh in your refrigerator that long anyway?!
If you feel encouraged to try making it yourself, keep in mind that ingredients should added in specific order before tossing. This is to preserve freshness and color.
Should you decide to try it, please share your thoughts, experience and even pictures with the rest of us on Sublimation Coaching’s Facebook page! I’d love to see your results!