waaw yours is erfect thats even the dishes we have here !! im lebanese so this is a customary dish for me to have at least 2-3 times a week.. i just actually ordered some for lunch ill take a pic when it comes.. i love tabboleh
I know that the Lebanese way is predominately parsley and I get it at the Lebanese restaurants all the time. However, when I make it myself, I prefer it this way since it is more filling and adds to my intake of whole grains.
Nothin' wrong with either method. Tabouli seems to be a very individual thing.
Since we're still waiting on Prince's recipe I 'll post a recipe of the way tabouleh is usually made(make sure to chop everything very fine!)
2/3 cup bulgur wheat
1/2 cup fresh mint, chopped
1-1/2 cups fresh parsley, chopped
1 large tomato, diced
1 medium cucumber, peeled, seeded and diced
2/3 cup green onions, chopped
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
pinch of salt
Soak bulgur wheat in cold water for 2 hours (or as directed
on package). Drain well, squeezing out any excess water.
Mix all ingredients together in large bowl. Cover and chill.
Serve tabouleh mounded on a bed of lettuce, accompanied
by extra lettuce leaves, lemon wedges and warm pita bread.
I just made this last night and am ADDICTED. Ate it for lunch today and then had some more as a snack! I used almost exactly this recipe, but I left out the mint (don't care for it) and the onions. I also soaked the bulgur in hot water (much faster - about 20-30 minutes). I love this stuff.