The Lebanese tabbouleh might just be the best salad in existence. Fresh mint and parsley, light but filling bulgur, the sweetness of raisins and the zing of lemon juice and extra virgin olive oil make all the salad dreams come true!
An abundance of fresh, flavorful herbs is the key to success for this recipe. Also do not hold back on olive oil, lemon juice or salt. Due to the resting time, the tabbouleh can easily become too dry and the salt is mellowed out by the mingling of all other flavors.
Lebanese tabbouleh recipe
- Fine bulgur or couscous
- Finely chiseled fresh mint leaves
- Finely chiseled fresh parsley leaves
- Half of a red onion, finely chopped
- 2 tomatoes chopped in small (tiny) cubes
- Dried raisins
- Extra virgin olive oil
- Freshly squeezed juice of 1-2 lemons
Prepare the bulgur or couscous according to the instructions on the package. Let cool down a bit.
Chisel finely the herbs
Chop finely the red onion
Mix together all ingredients except for the tomato.
Cover and let rest in the refrigerator for at least 24h.
Remove the seeds of the tomatoes, chop them in tiny cubes and mix into the salad.
Taste and adjust seasoning.
Serve as a side dish next to almost anything. You can also have it as a starter dish. It can absolutely be served as a vegetarian main meal all by itself!