Tabbouleh
Ingredients
- ½ cup fine burghul
- 6 firm medium tomatoes
- 4 bunches flat leaf parsley stalks removed, washed, drained, spun thoroughly
- 4 green onions trimmed, whites only
- 2 shallots peeled
- ¼ cup mint leaves only
- Juice of 2 lemons
- zest of 1 lemon
- ½ tsp cinnamon
- ½ tsp allspice
- 1 tbsp dried mint
- Salt
- Pepper
- Extra virgin olive oil
- 1 cup fresh pomegranate seeds
- 12 or more endive leaves washed and trimmed for presentation
Instructions
- Rinse bulgur under cold water for a couple of seconds. Squeeze dry and place on oblong platter.
- Place chopped tomatoes on top of bulgur and set aside.
- Chop the parsley, onions and shallots and keep them separated in separate bowls.
- Mix all ingredients in a large mixing bowl and add the lemon juice, olive oil, spices and freshly chopped mint.
- Garnish with the pomegranate seeds.
Chef's Tips
Don’t mix your salad to early otherwise the parsley will discolor and become soggy
