For many, Tabbouleh is an acquired taste. A staffer convinced me at one point that Americans would be more likely to appreciate a less green Tabbouleh, so we added lots more cracked wheat. Now I prefer the more traditional version with lots of parsley and a sprinkling of cracked wheat, and that’s what we serve. It is a beautiful counterpoint to the many red and yellow salads that might accompany a meal.
Ingredients
(Makes about 4 cups)
- Cracked wheat, medium (#2), 1/2 cup soaked, squeezed
- Garlic, 1/2 clove, minced
- Green onions, 2-3
- Lemon, 1-2 lemons, juiced (to taste)
- Parsley, 1-2 bunches, minced (8-12 oz.)
- Sea salt, 1 tsp, rounded
- Cumin, 2 tsp
- Szeged hot paprika, pinch
- Mint, ½ cup +, minced
- Plum tomatoes, 2-3 petite diced
- Extra virgin olive oil, 1/2 cup
Directions
- Prepare parsley. Wash by immersing in slightly warm water and agitating. Â Lift from water, refill sink and repeat process. Drain parsley, then wrap in clean, dry towel to dry for at least 1/2 hour. I like to prepare the parsley several hours or even a day ahead.
- Soak the 1/2 cup of cracked wheat in warm water to cover until it softens (at least 20 min.)
- Squeeze cracked wheat dry and set aside.
- Mince parsley very fine. I find it easier to start by cutting off the lower stems so all are even, then cutting across the bunch starting from the stem end. If I roll the bunch as I work to tighten it, I can make pretty close cuts the first time through and don’t have to chop over it repeatedly, which mashes it. Place finely chopped parsley in a bowl.
- Finely chop mint and green onions. Add to the bowl.
- Mince garlic and deseed and petite dice the tomatoes. Add to bowl.
- Toss salad lightly with drained and squeezed cracked wheat, extra virgin olive oil, lemon juice and remaining seasonings.
- Taste and adjust seasonings.
*The salad should taste lemony – number of lemons varies with size of lemons and amount of juice.