Tabbouleh With Romaine Leaves
Updated May 30, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ā cup fine cracked wheat (bulgur)
- 1cup water
- 1Ā½cups finely minced Italian flat-leaf parsley
- ā cup finely minced fresh mint
- Ā¼cup finely chopped scallions
- Ā¼cup finely chopped red onion
- 1large tomato, peeled, seeded, chopped
- Ā¼cup extra-virgin olive oil
- ā cup lemon juice or more to taste
- 1teaspoon salt, if desired
- Leaves of crisp romaine lettuce for serving
Nutritional analysis per serving (6 servings)
166 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 365 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Place cracked wheat in a bowl and cover with water. Set aside for approximately 30 minutes until wheat has swelled and softened. Drain wheat, squeezing it in your hands to expel as much water as possible.
- Step 2
Place the wheat in a large salad bowl. Add parsley and mint and mix well. Add scallions, onions and tomatoes, using a wooden spoon or your hands to press the vegetables slightly so that they give up their flavors.
- Step 3
Add olive oil, lemon juice and salt, if desired. Taste, and add more lemon juice if necessary. The lemon taste should be definite but not overpowering. Set aside, covered, in a cool place for an hour or so until ready to serve.
- Step 4
Serve the tabbouleh on a tray lined with crisp romaine lettuce leaves. Diners should use the leaves to scoop up the tabbouleh.
Private Notes
Comments
Disagreeing about the recipe containing too much lemon juice. I've lived and travelled extensively in the Middle East and every Tabbouleh I've eaten whether served in a home or in a restaurant has what to some may seem too much lemon. This is authentic and. this recipe filled the bill today for a lunch time salad. Give it a go.
I added diced cucumber and subbed 2x 1inch diameter spring green onions from my garden since I didn't have scallions or red onion. I probably used ~1 cup each chopped mint and parsley. It was delicious!
I just blended the parsley through red onion in a cuisinart. Easier. I used less lemon but to each their own. This was my first tomato peel - you X the bottom of the tomato, add it to boiling water until it starts to peel back (about 30 seconds), then drop it in ice bath for about 5 minutes until it is really easy to remove the skin. Feeling kinda proud because I moved to a small town and if I want tabouli, I gotta make it myself. So I did!
Haven't made Tabbouleh this century. Seem to remember using cous-cous last time. Did veer off road a few times from recipe. A commenter from the site I bought the bulgur from suggested prepping it in lime juice, olive oil and salt overnight. At first taste it seemed a failure. But it mellowed with each added ingredient. Next time trying lemon juice or water. Only had dried mint. It never pronounced. I'm growing some. Added cucumber. I'll make this again before the next 100 years comes around.
Disagreeing about the recipe containing too much lemon juice. I've lived and travelled extensively in the Middle East and every Tabbouleh I've eaten whether served in a home or in a restaurant has what to some may seem too much lemon. This is authentic and. this recipe filled the bill today for a lunch time salad. Give it a go.
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