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Published on May 7, 2011

Love salad? Enjoy the easy recipe of an Arabic classic?
Then learn how to make this staple dish and be the first guest on everyone's potluck list this season. Tabouleh, a refreshing salad made of finely chopped parsley bulgur also known as cracked wheat, is the mouth watering salad that keeps them coming back for more. Tabouleh is healthy, yummy and loved by all, even Vegans.
Get chopping and "Spice it Up"!

Serves 6-8


3 Bunches of fresh flat leaf or curly Parsley, very finely chopped
4 Med Tomatoes diced into small cubes
1 Bunch of fresh Mint, very finely chopped
4 Stems fresh Green Onions, very thinly sliced
4 Stems fresh Oregano, very finely chopped
½ cup Fine #1 Bulghur
Salt to taste
1 tbsp Black Pepper
1 tbsp Ground Cinnamon
1 ½ tbsp Allspice
¼ cup Extra Virgin Olive Oil
2-3 Fresh Lemons, juiced
6-8 Romaine Lettuce Leaves washed for garnish


1. Wash all the fresh vegetables in cold water. Drain and dry very well, especially the parsley as dirt can get trapped into the frilly leaves. On a dry cutting board, finely chop the parsley and other vegetables according to the ingredients. Set aside in a large mixing bowl. You can put the chopped veggies in the fridge until you are ready to add the liquid dressing. This process can be made in advance and put together 30 minutes before serving as the chopping is what takes the most time in this recipe.

2. In a medium mixing bowl, add the fine Bulghur, salt, pepper, cinnamon, allspice and belnd with a fork to get everything incorporated. Squeeze the fresh lemons then add the Olive Oil. Mix everything together. Set aside for 5 minutes. The Bulghur will expand in shape as it absorbs the liquid.

3. Add the Bulghur Mixture to the chopped vegetables and blend everything together, usually done with your hands, making sure that everything is evenly incorporated. Taste and adjust to your liking. Serve on a dish with the romaine leaves laid out in a star-like shape, for added eye appeal. Enjoy!


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