Tabouli - Tabbouleh Supreme
Chickpeas, bulgar wheat and cucumber come together in this Lebanese salad, fragrant with allspice and cumin and simmered on the stove. It's finished with feta.
4 hr · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 180 min · Cook 60 min · 240 min total
- medium
- 1
Place wheat in bowl, pour in boiling water, stir and cover. Let this rest 30 minutes to 1 hour.
- 2
Rinse and sort Chickpeas for debris, add 4 cups water, and bring to boil. Boil 2 minutes, take off heat, and cover for 1 hour.
- 3
Drain soak water, rinse beans, cover with about 4-5 cups fresh water, and simmer gently until done. (about 45 minutes).
- 4
While wheat and chickpeas are doing their thing, chop the rest of the ingredients. Drain wheat and squeeze out any excess liquid.
- 5
Place in large bowl, and toss gently with fork. Add mint, parsley, onions, cucumber, tomatoes, olives, salt, and spices, tossing gently after each ingredient.
- 6
Add 1 cup of the chickpeas (drained) saving the rest (in the liquid) for other fun things, like adding to salads.
- 7
Gently toss tabouli again. Whisk together the oil and lemon juice to make a dressing. Dress the salad.
- 8
Refrigerate, allowing one hour (or more) for salad to rest, letting flavors mingle. Place generous spoonfuls onto lettuce leaves, garnish with feta, and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
