Lemony Lebanese Tabouli (Tabbouleh) | Feasting At Home

Name: Lemony Lebanese Tabouli (Tabbouleh) | Feasting At Home
Ingredients: 1/2 cup dry bulgar wheat, ( fine grain bulgar, medium grain bulgar or 1 cup cooked quinoa); 4 bunches flat-leaf parsley (or sub curly parsley), chopped fine (7-8 cups, 0r 10-11 ounces chopped) tender stems OK.; 1 cup mint leaves, chopped; 1/4-1/2 cup dill, chopped (optional); 3 medium tomatoes, diced small (3 cups); 1-2 Turkish cucumbers, diced (optional); 4 scallions, sliced (or 1 cup red or white onion- finely diced); ——–; 1 tablespoon lemon zest; 1/3 cup lemon juice, more to taste; 1/2 cup olive oil; 1 teaspoon salt; 1 teaspoon “7-Spice” (or sub 1/2 teaspoon allspice and 1/2 teaspoon cinnamon); 1 teaspoon cumin; 1 teaspoon cinnamon; 1 teaspoon allspice; 1 teaspoon coriander; 1/2 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon cardamom

"How to make authentic Lebananese Tabouli (or Tabbouleh) - this recipe is full of flavor, vegan and can be made with bulgar wheat or quinoa with a hint of Lebanese 7-Spice that truly elevates...."

INGREDIENTS

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1/2 cup dry bulgar wheat, ( fine grain bulgar, medium grain bulgar or 1 cup cooked quinoa)

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4 bunches flat-leaf parsley (or sub curly parsley), chopped fine (7-8 cups, 0r 10-11 ounces chopped) tender stems OK.

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1 cup mint leaves, chopped

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1/4-1/2 cup dill, chopped (optional)

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3 medium tomatoes, diced small (3 cups)

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1-2 Turkish cucumbers, diced (optional)

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4 scallions, sliced (or 1 cup red or white onion- finely diced)

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——–

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1 tablespoon lemon zest

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1/3 cup lemon juice, more to taste

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1/2 cup olive oil

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1 teaspoon salt

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1 teaspoon “7-Spice” (or sub 1/2 teaspoon allspice and 1/2 teaspoon cinnamon)

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1 teaspoon cumin

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1 teaspoon cinnamon

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1 teaspoon allspice

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1 teaspoon coriander

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1/2 teaspoon nutmeg

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1/2 teaspoon ground cloves

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1/2 teaspoon cardamom

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