Share this recipe
Tabbouleh is a Levantine vegetarian salad featuring bulgur wheat, finely chopped parsley, tomato, cucumber, mint and lemon. The combination of fresh flavours are only made better with the addition of green lentils!
2 quarts (7 bunches)flat leaf Italian parsley, chiffonade (reserve stems)
1 cup (2 bunches) mint, chiffonade (reserve stems)
1/4 cup (60 mL) bulgur wheat, fine
1/2 cup (125 mL) lemon juice, divided
1/2 cup (125 mL) canola oil, divided
1 tsp (5 mL) salt
2 cups (500 mL) cucumber, diced
2 cups (500 mL) tomatoes, small dice, drained
1/2 cup (125 mL) white onion, minced
1 tsp (5 mL) baharat or Lebanese 7-spice spice blend*
5 cups (1.25 L) lentils, green, cooked
5 cups (1.25 L) wheat berries, cooked
10 oz (300 g) prepared hummus
*TO MAKE A LEBANESE 7-SPICE BLEND: > Combine equal parts of the following ground spices: allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, powdered ginger.