Lebanese Tabbouleh
This salad can be a meal all on it’s own. It’s packed with protein, has a hearty nuttiness in the Burghul (Bulgar), and is so light and refreshing you’ll wish you had doubled the recipe!
Servings Prep Time
4People 20minutes
Cook Time Passive Time
0 30-60minutes
Servings Prep Time
4People 20minutes
Cook Time Passive Time
0 30-60minutes
Ingredients
Instructions
  1. 1. Rinse the Burghul, drain, then squeeze the excess water out. Place the Burgle in a large mixing bowl and add fresh squeezed Lemon juice. Let sit for half- to one hour. Place Tomato over lemon-soaked Burghul. 2. Add the seasonings to the Onions and mix thoroughly. Layer Parsley, topped with seasoned Onions, Green Onions, and Olive Oil. 3. Toss gently with a spoon and fork and serve immediately for optimal flavor and freshness. The longer the salad sits in refrigerator, the more it will produce juices (mostly from the tomatoes) and become soggy. The Onions will also take on a very pungent smell and taste. That’s not to say that the salad still cannot be enjoyed in this state, but it’s best to serve and eat while it’s still fresh.