Tabbouleh is a traditional salad originating in Lebanon. The dish is a staple of the mezze, or Lebanese version of appetisers, and has gained popularity all around the world. Originally, tabbouleh was formed in the mountains of Lebanon and Syria and was an essential part of people’s diets throughout the Middle Ages. While knocked at first for its lack of meat, people quickly adopted it because of tabbouleh’s incredible taste and a multitude of health benefits.
Now, tabbouleh can be found from the shores of the Mediterranean Sea in North Africa to the depths of the Middle East.
Tabbouleh is derived from the Arabic ‘taabil’, meaning ‘to spice’ and was originally made with herbs known as Qadb (Medicago Sativa).
In the tabbouleh of today, bulgur wheat or a similar hearty grain (such as couscous) takes centre stage, but it used to be lush greens that provided the colour, flavour and bulk of the Arab diet.
Today, tabbouleh is almost synonymous with Lebanese cuisine, and it appears on every table, every feast and is an increasingly popular staple of plant-based cuisine.
READ MORE: James Martin’s simple lemon mayonnaise recipe
Now it’s time to thoroughly drain the bulgur wheat.
You’ll know it’s ready when all of the liquid is absorbed and the grains have become tender.
If the grains need a bit more cooking time, just replace the cling film and let it sit a little longer.
Once the bulgur is ready, add to the herb mix along with the lemon juice and olive oil.
Mix thoroughly, season to your taste, serve and enjoy!
