I love tabbouleh. I’m going to marry it someday. It has always amazed me how energized I feel after eating a nice big bowl of this stuff – recently a friend told me it’s probably because it’s 100% raw… and that’s what eating raw nutritionally-dense food does for you.
Raw parsley is a natural de-toxifier and breath freshener, with 3 times the vitamin C as oranges and twice as much iron as spinach. It’s chock full of anti-oxidants and contains coumarins which are anti-clotting agents that help prevent arterial blockages. Add in the natural greatness of tomatoes, onions, lemon juice, olive oil, and some energy-providing bulgar wheat, and you’ve got one of the healthiest and most delicious meals on the planet. The other good news is, all the ingredients come straight from the produce and grain sections of your local supermarket, and are relatively inexpensive to buy. If you’re super frugal, buy the bulgar wheat in bulk – pre-packaged bulgar usually costs a little more.
This is an authentic recipe I got from a Lebanese friend, and it stacks up against every restaurant tabbouleh I’ve tried. The trick is to use the best and freshest ingredients you can find. I hope you enjoy it as much as I do!
1/2 C. Bulgar wheat (I use a little more)
1/2 C. Finely chopped onion
3 C. Finely chopped parsley (a couple of good-sized bunches)
1/2 c. Finely chopped scallions
2 C. Chopped tomatoes (don’t scrimp, use the best ones you can find)
1 1/2 C. Finely chopped spearmint leaves (you can substitute another mint type here)
1/2 C. Fresh lemon juice (about 2 lemons’ worth)
3/4 C. Olive Oil
1 tsp salt
1/2 tsp allspice
1/2 tsp pepper
Rinse the bulgar wheat, put it in a bowl and cover it with water for 20 minutes (while you chop up everything)
Combine the chopped ingredients, mix well.
Drain the bulgar well, and fold it into the salad.
Mix the dressing ingredients, and either add it to the salad right away, or store it separately and add it to the salad just before serving. I usually make tabbouleh in the evening, adding the dressing to the salad, and letting it soak in overnight. It is best served room temperature.