A most famous Lebanese salad which I first tasted at my Lebanese friends house and loved it so much that I had to learn how to make it myself. Zeina, to whom I am so grateful gave me her home recipe and taught me how to make Tabbouleh. Its made with parsley, tomatoes and cracked wheat and dresses with a simple olive oil dressing.

Ingredients

• 2 bunches parsley
• 5 firm red tomatoes
• 4 stalks spring onions
• juice of 1 lemon
• 1/4 cup olive oil
• 2 tbsp cracked bulgar wheat
• salt & pepper

Optional

This is a great recipe as part of a low fat diet... just omit the olive oil.
Add 1/4 cup of chopped mint.
Instead of cracked wheat you could use couscous... adding it just before serving.

Method

• Wash the wheat, soak in enough warm water to cover the grains and set aside
• Wash, dry and finely chop the parsley
• Chop the tomatoes into small pieces
• Finely chop the onions
• Mix the parsley, tomatoes,onions and wheat together (the wheat should have absorbed the water and be soft and dry in appearance)
• Make the dressing by mixing the oil, lemon and salt and pepper to taste.
• Add the dressing to the salad and serve with pitta or nan bread as a starter or as an accompaniment.

Tips

Use curly parsley instead of flat leaf
For best results add at least 1/2 tsp freshly ground black pepper and 1 tsp salt... you may need more depending on taste. Serve on a bed of lettuce... presentation is very important.

With Kind Permission © Chilli International Magazine

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