First of all, I would like to say sorry for not being around the past few days. I am pretty steady with my posting and blog lovin I like to think, but last week, blog tragedy struck. I was locked out of my blog without an answer from wordpress or my hosting company. I kept getting the same message - password is wrong. I don’t think that you can truly comprehend how frustrating that message is when it keeps appearing, after you have done everything you are told. Anyway, I beat wordpress with my internet smarts and here we are, so not to worry. That vein in my forehead should go down soon.
I love this salad for more than the fact that it is delicious and nutritious. I love it because my Pop makes it and if I’m lucky, I get a tub sent home. It is so incredible in a wrap with hommus or just on it’s own. I have been known to serve it up with the odd falafel too 
I truly believe, that when you order that late night kebab after a long night, that if you order tabouli on it, everything is going to be alright. I don’t want you thinking that I often chase a night out with a big fat kebab, because I don’t. But when I do, everything is okay. Maybe it’s mental? Or maybe it’s parsley? You be the judge. Just don’t knock it til you try it!
I love lemon and I love everything to be lemony. Even my blog! This is why I have the extra lemon on the side. For even more zing 
But honestly, for a regular person, it is overkill. Just enjoy the dressing!
Follow my lead. . .
Ingredients
- 1/2 cup fine burgal
- 1 cup cold water
- 3 bunches flat leaf parsley, washed thoroughly, roughly chopped
- 1 bunch mint, washed thoroughly, leaves only, roughly chopped
- 1/2 red onion, peeled, diced
- 3 x tomatoes, diced
- 2 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice
- 1 clove garlic, peeled, minced
- salt and pepper to taste
- Pour the water and burgal into a bowl and allow to stand for approximately 15 minutes. You can stir it in this time.
- Combine the burgal, parsley, mint, red onion and tomatoes in a large salad bowl.
- To make the dressing, add the olive oil, lemon juice, garlic and salt and pepper to a sealable jar and shake well until combined. Dress the salad and serve immediately.
- Chew.
This salad looks incredible! Just right for the sunshine that’s finally with us (I love a cheeky post drinkies kebab too shhhhhh
)
Thanks Jenny. Jealous of your sunshine! Another rainy day is upon us
We love our late night kebabs…I’m so glad you outsmarted wordpress! How frustrating…they don’t seem to be helpful when you need them. At least that is my experience.
If anything, they are quite condescending.
I love tabouli! I just made a big batch yesterday- It’s like my go to sandwich condiment… MMMM. Now I want a kebab!
It keeps so well
Perfect to snack on!
Oh my gosh, I think I would go batty if I was locked out of my blog! Glad you got it sorted – sheesh. This minted tabouli sounds amazing…and now I’m craving falafel
I did! I felt like I was going crazy. It’s not easy staying calm about something that is so stressful!
What a beautiful minted tabouli salad! I like the freshness of tabouli all year-long! Especially with grilled chicken…Hehehe!
Yum
It is such a versatile side!
I haven’t tried making my own tabouli but i always order it when i go out for mediterranean food. It tastes sooooo good and yours looks just like the ones they serve at restaurants!
It’s too easy to make to not have it at home!
this looks very very delicious is lots of mint. love it
Thanks Kanan
Middle Eastern at its best!
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I loved this post and have included it in my July 2012 roundup of meatless meals. Thanks for the fresh approach and the inspiration!
Thank you so much! Glad you enjoyed it. I did