Lebanese Tabbouleh With a Twist

Serves 1
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Directions

  1. 1Clean and wash the flat leaf parsley, pulling the leaves off the stems.
  2. 2Bundle the parsley as tight as you can and chop it finely.
  3. 3Cover the cracked wheat (bulgur) with lemon juice and kiss it with a little olive oil, then mix and let it vibe on the side to absorb the liquid.
  4. 4Thinly slice the pineapple and turn them into thin matchsticks.
  5. 5Finely dice the tomatoes.
  6. 6Pluck mint leaves off the stem, stack and roll them, then finely chop them.
  7. 7Once the cracked wheat is rehydrated, add it to a bowl.
  8. 8Toss in the pomegranate seeds and the finally chopped mint.
  9. 9For the vinaigrette, combine 2 tablespoons of lemon juice with 1/3 cup of olive oil and a sprinkle of salt in a container.
  10. 10Give the vinaigrette a quick shake to mix.
  11. 11Dress the tabbouleh with the vinaigrette when you're ready to serve.
  12. 12Give the tabbouleh a beautiful mix.

Ingredients

  • 4 bundles flat leaf parsley
  • 1 cup cracked wheat (Burghul)
  • 0.25 cup lemon juice
  • 2 tbsp olive oil
  • 1 cup pineapple, thinly sliced
  • 2 roma tomatoes
  • 8 mint leaves
  • 1 cup pomegranate seeds
  • 2 tbsp lemon juice
  • 0.33 cup olive oil
  • 1 tsp salt, or to taste

Equipment

sharp knifechef's knife

Tips

  • When preparing parsley, remove most of the stems and bundle the leaves tightly before chopping.
  • Use a secret ingredient of pineapple, thinly sliced into matchsticks, for unique texture and flavor.
  • For the vinaigrette, use one part lemon juice to three parts olive oil.