II decided to share my favorite tabouli recipe, a beloved staple of the Lebanese table. In my family, no important dinner hosted by my mom was complete without a big bowl of tabouli. It has always been a favorite in our family, too, and I continue the tradition by making it almost every Sunday.

Preparing tabouli takes a little time, especially when it comes to washing and finely chopping all the vegetables. But trust me, the extra effort is well worth it. The result is a fresh, flavorful salad that has become a regular favorite in my home.

Tabouli Recipe Ingredients:

• Fresh mint (a handful) if available otherwise dried (1 TBSP)
• Fresh parsley ( about 4-6 bunches)
• Slicing Tomatoes (depending on size, about 4)
• Burghul (cracked Wheat) #1 (fine, dark) (1/2 cup dry)
• Green Onions (2 bunches)
• Freshly squeezed lemon Juice (to taste, I probably use 1/2 cup)
• Extra Virgin Olive Oil (about 3/4 cup )
• Salt (to taste)
• Pepper (to taste)

First wash the vegetables:

I start by filling my sink with enough water to completely cover the parsley. I wash the parsley thoroughly, then lift it out, drain the sink, and rinse it before filling it a second time. This time, I add about 1 tablespoon of vinegar and let the parsley soak in the water and vinegar mixture for about 10 minutes. After soaking, I remove the parsley and spread it out on a clean kitchen towel to dry.

I follow the same process with the fresh mint and onions. The tomatoes only need a good rinse under running water.

For the burghul, I measure it into a bowl, cover it with water, and give it a good rinse. I drain the water, refill the bowl, and let the burghul soak for a few minutes. Once it has softened, I drain it and squeeze out as much excess water as possible before adding it to the tabouli.

Then it is slicing time:

Once the parsley is completely dry, I gather it into small bunches, keeping the leaves together at one end. I trim off the long stems, leaving only the short portion closest to the leaves. Using a sharp knife, I finely chop the parsley into the smallest pieces possible and add it to my mixing bowl.

Next, I dice the tomatoes into small pieces and add them on top of the parsley. I finely chop the fresh mint and add it as well, followed by the squeezed burghul. Layering everything in the bowl makes it easy to combine the ingredients once all the chopping is finished.

I then remove the ends of the green onions and cut them into small pieces as well. I sprinkle salt and pepper on top of the onions and squeeze them together with my hands until a bit juicy. before adding them to the bowl.

Add lemon juice, Extra Virgin olive oil and mix all ingredients together with your clean hands. I usually taste to check if they need salt, lemon or olive oil and add accordingly.

Tabouli is a simple, refreshing salad that takes some preparation, but every bite makes the effort worthwhile. Once mixed, I refrigerate until ready to eat. Serve this tabouli recipe with lettuce on the side and enjoy!