TABBOULEH
Provided by Nancy Harmon Jenkins
Categories salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place cracked wheat in a bowl and cover with water. Set aside for approximately 30 minutes until wheat has swelled and softened. Drain wheat, squeezing it in your hands to expel as much water as possible.
- Place the wheat in a large salad bowl. Add parsley and mint and mix well. Add scallions, onions and tomatoes, using a wooden spoon or your hands to press the vegetables slightly so that they give up their flavors.
- Add olive oil, lemon juice and salt, if desired. Taste, and add more lemon juice if necessary. The lemon taste should be definite but not overpowering. Set aside, covered, in a cool place for an hour or so until ready to serve.
- Serve the tabbouleh on a tray lined with crisp romaine lettuce leaves. Diners should use the leaves to scoop up the tabbouleh.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 362 milligrams, Sugar 2 grams
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Javo Raje
[email protected]I followed the recipe exactly, but my tabbouleh didn't turn out as good as I expected. I think I might have used too much lemon juice.
Okiemute Precious
[email protected]This tabbouleh recipe is a great way to use up leftover vegetables.
Unike Rai
[email protected]I love how versatile this tabbouleh recipe is. I can add or remove ingredients to suit my taste.
Wafaa Fouad
[email protected]This is my favorite tabbouleh recipe. It's so flavorful and refreshing.
William Elliott
[email protected]I've made this tabbouleh recipe several times, and it's always a hit!
John Maina
[email protected]This tabbouleh is so easy to make, and it's always a crowd-pleaser.
Khan Ebad
[email protected]This is a perfect make-ahead dish for a party.
krysta piper
[email protected]I love the fresh herbs in this recipe.
Karla Morelos
[email protected]This is a great recipe for a light and refreshing summer lunch.
sohel Hasan
[email protected]I love this tabbouleh recipe! It's so versatile. I've served it as a side dish, a main course, and even a dip.
Willison Akurugu
[email protected]This was my first time making tabbouleh, and it was a success! The recipe was easy to follow, and the tabbouleh was delicious.
Elsher Guialal
[email protected]I followed the recipe exactly, and my tabbouleh turned out great! The only thing I would change is to add a little more lemon juice.
Nafi Yeswa
[email protected]This is my go-to recipe for tabbouleh. It's always a crowd-pleaser, and it's so easy to make. I love that I can make it ahead of time, too.
new volume
[email protected]I'm not usually a fan of tabbouleh, but this recipe changed my mind. It was so light and refreshing, and the flavors were perfectly balanced.
Ahmed Sojib
[email protected]This tabbouleh recipe was a hit at my last party! The combination of flavors and textures was perfect. I especially loved the crunch of the cucumber and the fresh herbs.