I had been in love with Middle Eastern food since I first landed in North America over 8 years ago. Being a vegetarian, having so many choices at a Middle Eastern restaurant feels like gastronomical heaven to me. When I first had tabouleh salad, I had no idea that it was a bunch of chopped up parsley. The flavour was so refreshing (probably because of the lemon juice) that you can feel it’s cleansing effects as you eat them. I have no problem eating a whole plate of tabouleh on its own. I’m pretty sure that it’s choked with vitamins too, which I desperately need because I’ve been bitten by a stubborn cold bug since last week. Andy loved it too, to my big surprise. I didn’t think that he would be a fan of parsley, especially since it made up the bulk of our dinner tonight. Oh well, I’m glad that he’s eating well with me🙂
Tabouleh salad can be used to fill a pita with grilled chicken or falafels to make a killer sandwich🙂 .
(this recipe makes about 6 cups, enough for a party or for the whole week…)
- 2 bunches flat leaf parsley, chopped finely (makes about 4 cups in the food processor)
- 3 roma tomatoes, diced
- 1 cup cooked wholewheat couscous/bulghur (cook according to package)
- 1/2 red onions (if desired), chopped
- 1/2 cup mint leaves, chopped finely
- 1/2 cucumber, diced
- 1/2 cups feta, cubed or crumbled
- 3 lemons, zested and juiced
- 8 tbsp extra virgin olive oil
- 2 tbsp sumac
- Salt to taste
- The original tabouleh recipes call for bulghur but I opt to use wholewheat couscous instead, just because I tend to have couscous stocked up in the pantry more often than bulghur.
- Discard hard stems from parsley and mint leaves. Chopped finely and place in a large mixing bowl. I find that using a food processor had saved me tons of time when making this salad.
- Add diced cucumber, tomatoes and onions to the parsley and mint in the bowl. Mix thoroughly.
- Add feta if desired. Traditional tabouleh does not include feta cheese. I just like how the feta gives the right amount of saltiness to this recipe.
- Add olive oil, lemon zest and juice and sumac if you have any. I think sumac smells like the Chinese dried plum powder (suen mui fun).
- Season with salt to taste.
I basically cut a part of the top of the tomatoes on the vine, emptied the insides, and filled them up with tabouleh. Drizzle the tomatoes with olive oil and bake in 400 deg F oven for about 10 minutes.