Tabbouleh is an amazingly versatile salad. It can be eaten on its own. It can be added to a Pita Druzit (Druz flat bread similar to laffa) with labane and olive oil. It can be stuffed into peppers and roasted. And it makes a great filling for grilled whole fish.
We didn't eat tabbouleh often before we moved to Israel. Occasionally I made it when we had it a large group for a summer gathering. But since I have been here, we have been lucky enough to eat it in many different ways from many different cultural backgrounds.
I realized that I am not particularly fond of bulgur wheat or perhaps I am not particularly fond of cracked wheat with a few parsley leaves. I am very much a greens person. So,
however you like your tabbouleh, the proportions of greens to grain is up to you.
Never disappoints.
BT's Mostly Green Tabbouleh
Ingredients:
Two very large bunches of fresh flat leaf parsley
1 small bunch mint leaves - stems removed
1 cup (225 grams) cooked grain (bulgur wheat, pearl barley, couscous, quinoa, grated cauliflower)
1 red onion
2 tablespoons (30 ml) fruity olive oil
2-3 lemons juiced
Seeds of half a pomegranate
Salt to taste
Directions:
Wash parsley and mint very well
Chop greens using a sharp knife or a mezza luna
Cook grain - until it is slightly chewy
Dice onion into small pieces
Combine greens and grains
Add olive oil and lemon juice. Taste for salt
Add red onion and fruit
Enjoy! !בתיאבון
Note: Shown above with sour plums. Pomegranates not in season
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