Tabbouleh is originally a Lebanese dish, but is widely popular in many parts of the world now as a very healthy salad. Tabbūle is a Levantine Arabic word which literally means "little spicy". It’s usually made with Bulgur wheat, but I’ve replaced it with cracked wheat here, with almost similar taste, but I wouldn’t say it’s exactly the same. It’s a multi colored delight which is very fibrous and nutritious.
This is my version of Tabbouleh, which is slightly different from the original one.
- ½ cup vegetable stock (for vegetarians) or chicken stock or water
- ½ teaspoon salt
- ½ cup cracked wheat
- 2 tbsp olive oil
- Juice from ½ a lemon
- 1 small green chilli, chopped
- ½ of a red onion, chopped
- ½ capsicum (green or yellow) seeded and chopped
- 1 tomato, seeded and chopped
- ¼ cup fresh mint leaves, chopped
- 1 scallion, chopped with the greens
- ¾ cup parsley, chopped
· Add the cracked wheat to a bowl. Boil the stock with some salt, pour it over the wheat. Keep this aside for about 30 minutes to an hour.
· In a large bowl, add the lemon juice, olive oil and cracked wheat, mix well. Add all the other ingredients and combine well delicately.
· Do a taste test and add more salt, olive oil or lemon juice if required, to suit your taste. Let marinate for at least 30 minutes in the refrigerator before serving.
· Tabbouleh is ready. Serve chilled.
· This can be stored in good containers for a few days, if refrigerated.