LEBANESE TABOULEH SALAD
Ingredients
- 4 punches of Parsley ( 6-8 cups of finely chopped parsley)
- ¼ cup of fine cracked burghul # 1 Soaked in ¼ of water
- 4 medium size tomatoes, diced small ( pea size)
- 2 tablespoon of finely chopped fresh mint OR 1 tbsp. dried
- 1 of cup of finely chopped spring green onions
- ½ cup of fresh lemon juice
- ½ cup of extra virgin olive oil
- 1 ½ teaspoon of salt ( more if desired)
Instructions
- Wash parsley in a large sink full of cold water. I wash mine at least twice to remove any dirt, sand or small debris hiding between the leafs. Place washed parsley in a strainer to drain any excess water for at least 15 minutes. however, I use a salad spinner to save time.
- Rinse burghul and set aside for 10 minutes to soak in 1/2 cup of cold water.
- Remove stems from parsley and mint and finely chop, then place into a large bowl.
- Finely chop green onions and tomatoes and add to bowl of parsley.
- Add the rest of the ingredients to the bowl ( salt, lemon juice, olive oil and burghul) mix all the ingredients together, taste and adjust seasoning to your liking.
- Serve tabbouleh in a bowl, with lettuce or cabbage leaves to the side.
