Taboule (pronounced: tuh-boo-lee) is a Middle Eastern wheat salad. It is eaten cold and is a terrific substitute for a potato or rice dish. It needs to chill for at least 1 hour before serving. It’s actually best to make it the day before serving so that all the flavors blend together.
This box mix requires NO cooking.
In addition to the box mix of taboule, you will need:
- 1 cup of chopped fresh tomato
- 1 Tablespoon of fresh lemon juice
- 1 Tablespoon of olive oil
- 2 Tablespoons of fresh mint (optional)
The box of taboule not only contains the wheat but also a separate spice packet.
Put the wheat and the contents of the spice packet in a large bowl.
Stir in 1 cup of boiling water.
Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.
Before chopping the tomato, remove the seeds by first slicing the tomato in half.
(The stem bit should be on the right or left of the knife when you are cutting it in half. If you cut it in half by slicing through the stem you will not be able to remove the seeds.)
Give each half a gentle squeeze or with your fingers poke out the seeds. (Throw away the seeds!)
Now chop the tomato. (Just set it aside for the moment.)
Stack about 7 or 8 mint leaves on top of each other.
Roll the stack into a log…
…and chop the mint into very fine ribbons.
Instead of or in addition to the mint, you could add extra parsley. (In the comments below, many people said they add up to one whole bunch of chopped parsley!)
Now squeeze the juice from ½ of a lemon. Be sure to strain away any seeds.
When the timer goes off, it’s time to remove the bowl of taboule from the refrigerator and add the chopped tomato, mint, lemon juice, AND 1 tablespoon of olive oil. Mix everything together.
Cover up the bowl again and put it back in the refrigerator for at least 1 hour.
When you are ready to serve the taboule give it a stir and then spoon it onto a bed of lettuce garnished (decorated) with slices of lemon and mint leaves.
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