A Lebanese classic that we can’t get enough of, Tabbouleh is a tasty addition to your Shabbat luncheon and Succot celebration. Scoop it up with romaine lettuce and simply enjoy, serve it as a side with your favorite entree or put some in a Pita pocket with Kafta and Tahini Sauce.This is a vegan dish. Click here for our other Lebanese recipes.
Ingredients
- 1/4 cup fine bulgur, rinsed
- 1/3 cup fresh lemon juice
- 2-3 medium tomatoes, finely chopped and drained (about 3 cups)
- 4 cups fresh parsley, chopped
- 1/2 cup fresh mint, finely chopped
- 1/2 cup red onion, finely chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
- pepper to taste
- romaine leaves for serving
Instructions
- Add bulgur and lemon juice to a bowl, stir together and let sit until bulgur has absorbed the lemon juice (about 5 minutes)
- Add your chopped tomatoes, parsley, mint and red onion to the bulgur
- Add cumin, salt and pepper, drizzle in olive oil and toss
- Plate with romaine lettuce leaves which can be used as a serving device for the Tabbouleh
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