If there is one meal that is not just green in every way, surely it is tabbouleh, that Lebanese salad, dip, luncheon and excellent, non-fattening diet food chock full of vitamins!
If you have lemons, parsley and mint in the garden like a true Aussie, even better.
Here’s my mother-in-law’s recipe:
- ½ cup crushed wheat (burghul)
- 3 tomatoes
- 6 spring onions plus a ½ purple onion or just 1 purple onion
- 2 cups chopped mint leaves
- 5 cups broad-leafed parsley finely chopped
- 2 tbspns. Good olive oil
- 2 tbspns lemon juice or lime juice or vinegar
Soak the wheat overnight by covering it with boiling water.
(If you forget, just boil it for a couple of minutes and let stand for 30 minutes.)
Squeeze the seeds and extra juice from tomatoes and chop into fine chunks. Leave the skins on.
Chop the onions.
Strain, drain and dry the wheat off. Don’t let it be soggy. (Use your linen cloths or at worst, paper towel!).
Mix together. Add pepper and salt. Garnish with fine slivers of freshly cut lemon.