Tabbouleh is the national Lebanese dish. In Syria and in Lebanon it is often eaten by scooping it up in Romaine lettuce leaves. In the Middle East, it is truly a salad with the green ingredients dominating. In North Africa it is made with couscous in place of bulgur.
2 bunches of fresh parsley leaves, chopped
2 Tbsp of fresh mint, chopped
1 onion, finely chopped
6 ripe tomatoes, diced
1/2 tsp salt
1/2 tsp black pepper
1/2 cup bulghur, medium
3 Tbsp lemon juice
3 Tbsp olive oil
lettuce leaves (optional)
pita bread (optional)
Optional add-ins: chopped cucumber, chickpeas, chopped bell pepper, lentils, chopped green onions, cinnamon, allspice, crushed garlic
Bulghur, fine grain
Soak bulghur in cold water for 1 1/2 to 2 hours until soft.. Squeeze out excess water from bulghur using hands or paper towel. Combine all ingredients, stirring to mix. Serve immediately or, if you prefer, chill first.
Serve tabouleh on a bed of lettuce, accompanied by extra lettuce leaves, lemon wedges and warm pita bread.
Toubab recipes 
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