Tabbouleh (arab States)

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  • Servings : 4

a salad that tastes great and travels  well.


  • 1/2 cup burghul (crushed wheat)
  • 3 medium fresh ripe tomatoes, finely chopped
  • 1 cup parsley (preferably flat leaf), finely chopped
  • 1 cup onion, chopped
  • 1/3 cup fresh lemon juice
  • 2 tsp salt
  • 1/3 cup olive oil
  • 2 Tbs mint fresh finely chopped or 1 tblsp dried mint crumbled
  • romaine lettuce leaves (optional)


Step 1

Place the burghul in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for about 10 mins, then drain in a sieve or colander lined with a double thickness of dampened cheesecloth. Wrap the burghul in the cheesecloth and squeeze it vigorously until completely dry.

Step 2

Drop the burghul into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork.

Step 3

Just before serving, stir in the olive oil and mint and taste for seasoning

Step 4

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