Tabouleh in No Time
 
Tabouleh Salad

Mohamad Abdallah
Chef, Lebanese Taverna

The prevalence of private vegetable gardens in many homes and a wealth of rich olive oils throughout the region makes homemade salads an inescapable reality for most Middle Eastern diners. Chef Mohamad Abdallah likes to combine bouquets of aromatic herbs, assorted vegetables, spare seasonings, basic grains (like high protein bulgur wheat) and just a splash of citrus to recreate healthful favorites like this quickie tabouleh salad.

“Tabouleh has become the national dish of Lebanon and is typically eaten by hand,” he states, adding, “Use a grape leaf or romaine lettuce to pick up the salad in bite size servings.”

Photography by Andy Robinson

PREP TIME: 30 MIN. COOK TIME: N/A. SERVES 4

INGREDIENTS
1 onion, finely chopped
6 bunches parsley, finely chopped
3/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
4 tablespoons bulgur wheat
5 large tomatoes, diced
2 tablespoons fresh mint leaves, finely chopped
1/4 teaspoon pepper
1 head romaine lettuce
salt to taste

PREPARATION
Soak bulgur wheat according to directions on box. Squeeze excess water by hand.

Combine onion, lemon juice, bulgur, 2/3 of diced tomato (reserve 1/3 for garnish), mint, salt and pepper together in a large bowl and mix well.

Fifteen minutes before serving, add the parsley and oil and mix again.

Line serving platter or bowl with romaine lettuce leaves. Add freshly mixed salad and garnish with remaining diced tomato.

(October 2007)