Tabouli

My idea of preparing dinner for friends, aside from cooking with all my love and creating a delicious meal, the nourishment of a dish tops the list. To Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the Middle Ages, and dishes like tabouli attest to their continued popularity in Middle Eastern cuisine today. This fantastic levantine salad is refreshing with mint and parsley. The tomatoes add a sense of sweetness just in time to surprise your taste buds with the tangy lime flavor. I challenge you to make this wonderful concoction and leave the fork behind, instead, scoop it with lettuce and enjoy!

Tabouli

Tools Needed
Measuring Cup
Chef's Knife
Cutting Board
Citrus Juicer
2 Mixing Bowls

Total Time: 45 minutes
Yield:4-6 servings

Ingredients
1 cup bulgur (cracked wheat)
3 cups of hot water
2 cups chopped parsley
1/4 cup of chopped mint
1/2 cup extra virgin olive oil
2 tomatoes
2-3 limes-juiced
1 onion or scallions chopped (optional)
1/8 teaspoon of salt


Soak bulgur in a bowl of water for 30 minutes or until it's fluffy and soft. Use a good Chef's knife to finely chop herbs. In another bowl, combine parsley, mint, tomatoes, onions or scallions. Squeeze the bulgur with your hands and spread over mixture. Add lime juice to your desired taste and pour the extra virgin olive oil. I try to be mindful when it comes to adding salt to Tabouli- If you're not careful, the salt might overpower the natural flavours, so add as least as possible.

Toss and taste!

Photo by Leslee Mitchell