"Tabbouleh (Arabic: تبولة tabūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.
Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures.
Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety salamouni cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July."
110 g (4oz) cauliflower , cut into small florets
½ large tomato, diced 1/2 inch cubes
15 g (½ oz) scallions (spring onions), finely chopped
2 tsp lemon juice
60 ml (¼ cup) fresh mint
The tabbouleh keeps well in the fridge for 5-6 days.
Make the tabbouleh in greater quantity and then use it in multiple meals through the week to reduce meal prep times.
Please note, not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan