Ingredients
- 4 bunches of flat-leaf Parsley chopped finely, drained
- 1 bunch of fresh green mint chopped finely, drained
- 5 medium sized tomatoes chopped, drained
- 1 small white onion chopped finely
- 1/4 cup of fine Burghul (fine cracked wheat #1)
- 1/3 to 1/2 c. of quality olive oil
- 1/2 c. of Junal lemon seasoning
- 1/2 to 2/3 tsp of salt
- 1/3 tsp of Junal 7-Spices
Preparation
- Rinse all vegetables and let dry, especially the parsley and mint.
- Cut stems off parsley then chop finely. Drain chopped parsley or spread them on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
- Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
- Chop tomatoes into small cubes then place in strainer to rid them of the juice.
- Finely chop onions and mix with 7-spices and salt.
- Soak the dry JunalTM Burghul in the JunalTM lemon seasoning till it becomes soft.
- Mix lightly all vegetables with the JunalTM
- Add olive oil. Avoid over-mixing so it doesn’t turn soggy.
- Serve Tabbouleh with lettuce, grapevine or cabbage leaf.
