Tabbouleh is a healthy, rich and super-green salad with pure Lebanese origins that is known for its spicy-tangy kick. In traditional Lebanese cuisine this salad is made with burgur- cracked wheat.
And on the topic of bulgur, if you are allergic to gluten or simply want a gluten-free version, try substituting the bulgur with Quinoa. We haven’t tried it yet, however I heard from a few folks that it’s a good gluten substitute.
- 2 bunches fresh Italian parsley or fresh parsley, finely chopped
- 4 large tomatoes, finely chopped
- 3 lemons, juice of (Freshly Squeeze)
- 5 tablespoons olive oil
- 1 cup bulgur (Also know as cracked wheat)
- 1 cup water, boiled
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- Add one cup of boiled water and one cup bulgur in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
- Finely chop the parsley and tomatoes and place them into your separate large salad bowl.
- Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
- Place over the cool bulgur and mix well.
- Refrigerate any left overs for about 2-3 days.
Zuzana & Nikki