3 cups / 2 bunches flat-leaf parsley, stalks trimmed and finely chopped
4 large tomatoes, finely diced
3 sprigs spring onions, finely chopped
1/4 cup mint, leaves picked and finely chopped
1/3 cup fine burghul (cracked wheat), pre-soaked in cold water for 15mn or until soft and drained.
Dressing
3 lemons, juiced
½ cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste
Pinch of Paprika (optional)
Preparation
In a salad bowl, mix together the parsley, tomatoes, spring onions, mint and burghul. Whisk dressing ingredients all together and drizzle over salad.
Tabouleh is traditionally eaten with cabbage leaves.
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