Traditional Middle Eastern Tabbouleh

Tabbouleh is a fantastic fresh, juicy and crunchy salad, which beauty lies in its earthy simplicity and robust difference in textures and flavors. This Middle Eastern salad boasts of equal quantities of cracked wheat (aka. Bulghur), parsley and tomatoes freshen up with garlic, lemon juice, salt, black pepper, mint leaves and olive oil. Easy to prepare, makes a perfect accompanient for falafels, meat or koftas.

Let me introduce to you my version of:

TABBOULEH:

• 1/2 cup bulghur
• 1/cup loosely packed parsley leaves
• small handful mint leaves
• 1 garlic clove
• 1 tbsp olive oil
• juice of 1/2 lemon
• 2 fresh tomatoes
• black pepper
• salt

Wash the bulghur, drain and pour over boiling water. Cover with a plate and let sit for about 20 minutes to absorb all the liquids. In the meantime, chop the tomatoes and herbs. Press the garlic clove and squeeze the lemon juice. Mix all the ingredients in a bowl and serve cold.

This recipe is featured in my online 21-Vegan Challenge Cookbook. To get your free copy, please e-mail me or leave a comment here :-)