Beautifully made delicious food.
Every time I make/eat tabbouleh I go something like “uummmm“. If you’ve never had it before, all you need to know is that it’s a very simple dish with just a handful of ingredients, it is packed with fresh flavors (you won‘t believe it!), it is crisp, very aromatic and refreshing. Very fast to put together, tabbouleh makes a beautiful light lunch or snack. It can be served by itself onto baby cos lettuce leaves or with Libanese bread or you can have it alongside other dishes.
As far as I know, traditionally, tabbouleh is made with a lot of parsley and a bit of mint for extra flavor. No other aromatics. But as you probably know by now, we’re growing (most of) our own herbs which, awesome as it may be, means that we might not always have as much as we want of a particular herb, at a particular time. As is the case today with parsley – we only had a bit, not enough. So we turned to its neighbors: mr. Basil and mrs. Moroccan Mint. And that turned out to be one delicious decision! As well as replacing half the lemon needed in the recipe with lime. Yum-O!
- Big handful of mixed greens and aromatic herbs: parsley, mint, basil
- Few spinach leaves
- 1/4 cup fine burghul
- juice of 1/2 big lemon
- juice of 1/2 lime
- 2 medium/big ripe tomatoes, diced
- 1 spring onion, green part only, finely sliced
- Sea salt
- Freshly ground black pepper
- Extra virgin olive oil
- Chili flakes, to serve (optional)
- Mix the freshly squeezed lemon and lime juices and add them to the burghal. Leave to soak for 10-15 minutes, until the burghal softens.
- Add the diced tomatoes to a bowl, together with the finely sliced spring onion.
- Wash your greens and aromatics and drain well. Hold them tightly in your hand and chop as fine as you can (should be super fine). Add them to the bowl.
- Add the burghal, sea salt, freshly ground black pepper and olive oil and toss together to combine (don’t be afraid to get your hands dirty for best results!).
- Serve with chili flakes.