Tabouli (traditionally tabbouleh) was always a ‘special’ salad in our family long before I knew anything about multicultural food. My ahead-of-their-time-grandparents always enjoyed it and it was often part of big extended family spreads. We always used the recipe in Jennifer Rowe’s Commonsense International Cookerybook, although often bigger batches and with lots of adjustment ‘to taste’! Its taken on another special role in the last few years, as I have observed the Lord’s Supper with church and biblestudy groups, sharing flatbread and lamb Jewish-style … it represents the ‘bitter herbs’ in the original Passover and is a delicious addition to the more traditional aspects of this symbolic meal. I hope you enjoy this version!
4 tablespoons of bourghul (cracked/crushed wheat)
5 medium tomatoes
1 onion (or 3-4 spring onions or shallots, depending on what you have)
1 bunch of parsley
3 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 teaspoons salt
3-4 stalks of mint leaves
Cracked black pepper to taste
A sprinkling of dried basil and/or oregano
1. Place the bourghul in a bowl, cover with cold water and set aside. It needs to soak for as long as possible to soften, at least 1 hour if using ‘cracked wheat’ rather than traditional bourghul.
2. Finely chop the parsley and mint and dice the tomatoes.
3. Mix the tomatoes with the herbs. Ensure you like the ratio of green to red, I like probably slightly more red than green.
4. Juice the lemon and mix with olive oil, salt and pepper.
5. Dress the salad, adjust seasonings (lemon juice, salt and pepper to taste).
6. Add in the bourghul and mix through.
7. Serve with other delicious things like Lebanese bread, hummus and lamb! Yum!
Note: the batch pictured used about 1kg of tomatoes and a very generous bunch of parsley from our garden. The dressing was probably doubled!