Meet my Tabbouleh Boats قوارب تبولة.
Ingredients
- 🥬 1/3 cup fine bulgur
- 🥬 3 bunches parsley
- 🥬 1 head romaine lettuce
- 🥬 1 tomato
- 🥬 1 cucumber
- 🥬 1/2 red onion
- 🥬 2 tbsp lemon juice
- 🥬 2 tbsp olive oil
- 🥬 1 tsp salt
- 🥬 1 tsp dried mint
- 🥬 1 tsp sumac
- 🥬 pomegranate molasses
Instructions
- This salad is really refreshing and our go to for family gathering, celebrations, potlucks! you name it. Anytime we have more parsley than we know what to do with, we immediately think to make tabbouleh. It is enjoyed throughout the Levant and is so simple and quick to assemble. The key to prefect tabbouleh is finely chopping all of the vegetables. I love creating tabbouleh boats by placing single servings of the salad in romaine leaves and topping with a drizzle of pomegranate molasses. It gives a beautiful presentation and is also a lot of fun to eat! Someone might say you can’t add cucumbers or lettuce to the mix but I will have to disagree as I love the crunch. Hope you get to try it and let me know what you think.
- Rinse the bulgur with cold water and drain but leave about 2 tablespoons of water to help the bulgur swell.
- Rinse and dry all of your vegetables and begin finely chopping the parsley, 1 cucumber, 1 tomato, lettuce, and 1/2 of a red onion. Make sure to remove the large stems from the parsley before chopping.
- Add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of dried mint, 1 teaspoon of sumac and mix everything to combine.
- For the tabbouleh boats, add a couple tablespoons of tabbouleh to lettuce leaves, drizzle each with pomegranate molasses and enjoy!
- Bon appétit, sahtain, صحتين 🌻.