Tabbouleh (recipe)


We added a bit of a twist to the normal salad this morning.

Maggie Ailbouni, from Mazah Eatery showed us how to make the classic Middle Eastern version, tabbouleh.



  • 2 Large Bunches of Parsley (1 Quart after finely chopped)
  • 3/4 Burghul #1
  • 3 Large Tomatoes, finely chopped
  • 1 Small Onion, finely chopped
  • 1 Bunch of Green Onions, finely chopped
  • 1/2 teaspoons of Salt
  • 1/4 cup Lemon Juice
  • 1/4 cup Extra-Virgin Cold Pressed Olive Oil


  1. Romaine Lettuce Leaf, White Cabbage and Lemon Wedges to eat Tabbouleh with.
  2. Lemon Wedges and Diced Cucumbers for Presentation.
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