Lebanese Tabbuli:  Parsley Salad with Wheat

Lebanese Tabbuli: Parsley Salad with Wheat

There are three key factors to the success of this simple salad:

 

  1. The ratio of burghul wheat to chopped parsley. You should see a lot more parsley and other ingredients than wheat.
  2. Only rinsing the burghul and then squeezing out the excess water -do not soak! The lemon juice that will be added is what will soften the wheat (not the water)!
  3. Cleaning the parsley & mint well so there are no stems and chopping the parsley, mint and green onions (and other vegetables) by hand. Using a food processer mashes and damages them and makes them releases their juices which makes them a slimy. The parsley, mint and green onions in Tabbuli should be crisp with cleanly chopped leaves.

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