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. 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.