Tabouli is a very popular salad originally from the Middle East. This salad was mostly popular in Syria, Iraq and Lebanon until its popularity grew and it found itself on tables all around the world in countries such as America, Colombia, Brazil, Argentina, Mexico and in many more cultures who have adopted our famous foods.
In some parts of the Arab world tabouli is served as an appetizer with romaine lettuce, cabbage or pita. In other places, tabouli is the main dish. Some vegetable lovers have it on their table every day. This salad has been a part of my family for as long as I can remember. Like most Lebanese families we eat tabouli often enough. Middle Eastern people are thought to always make more food than needed. As we see it, having extra food is always better than not having enough. Our foods are often made in abundance to be eye filling as well as stomach filling which is why tabouli earned records many times but has been updated recently in the Guinness World Record book for the biggest dish who weighed 3557 kilograms on October 24, 2009 in Beirut Lebanon!
This Mediterranean salad is a very healthy choice and a significant source of good carbohydrates, which can be eaten on a daily basis as well as on special occasions. Tabouli has been a part of the Middle East for centuries and still has a growing popularity because of its original flavour and seasoning.
(Makes about 8 servings)
- 1 cup water
- 1 cup fine cracked wheat
- 1 cup minced fresh parsley leaves
- ½ cup minced fresh mint leaves
- ½ cup finely chopped yellow onion
- 3 tomatoes, diced
- 2 cucumbers, seeded and diced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, or to taste
- 1 teaspoons sea salt
1. In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed.
2. Add the chopped herbs and vegetables and toss with the mix.
3. Combine the oil, lemon juice, and salt in a separate bowl.
4. Add to wheat mixture and mix well. Chill.
5. Serve and enjoy.