Name: Tabouli recipe
Prep time: 50 min
Total time: 50 min
Ingredients: 82.50 ml burghul or cracked wheat; 2 large tomatoes, finely chopped; 65.63 gm lemon juice; 1000.00 ml chopped fresh flat-leaf parsley leaves (see note); 250.00 ml chopped fresh mint leaves (see note); 4 green onions, thinly sliced; 56.88 gm olive oil

<h2>Traditional tabouli recipe</h2>
<p>While parsley is often relegated to being a garnish or last-minute flavouring, here, it is the star of the show. Sometimes bought tabouli salad is a bit watery as it's been left sitting a bit too long. The solution? Make your own tabouli!</p>
<h2>Why do I love this tabouli recipe?</h2>
<p>I love this tabouli salad recipe: it’s refreshing and bursting with herby, lemony flavour. The genius of this recipe is that burghul is normally soaked in water but here it is soaked in lemon juice and tomatoes. The liquid slowly seeps from the tomato, softening and flavouring the burghul at the same time. Trust me, after making this once, you’ll never buy supermarket tabouli again.</p>
<p>Serve tabouli as part of a Lebanese-inspired feast alongside <a href="https://www.taste.com.au/recipes/lebanese-lentils-rice/a2148f21-f9a5-4f40-8a5b-7c85c74e4d38" target="_blank" rel="noopener">mujaddara</a> (a Lebanese lentils and rice dish), alongside a <a href="https://www.taste.com.au/recipes/lebanese-platter/82cfd7e0-9256-4886-a46e-7316ade9d11c" target="_blank" rel="noopener">Lebanese platter</a> (featuring kofte), flanked by <a href="https://www.taste.com.au/recipes/lebanese-style-braised-beans/d406aaeb-7d49-4b1c-81d2-22a560b56092" target="_blank" rel="noopener">Lebanese-style braised green beans</a>.</p>

Tabouli recipe

82.50 ml burghul

tomatoes,

lemon juice

1000.00 ml chopped fresh flat-leaf parsley leaves (see note)

250.00 ml chopped fresh mint leaves (see note)

green onions, thinly sliced

olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

Tabouli recipe

Prep Time: 50 minutes

Total: 50 minutes

Servings: 8

Author : Cathie Lonnie

Ingredients

Instructions

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