Lentil Tabbouleh Salad Bowl

Name: Lentil Tabbouleh Salad Bowl
Ingredients: 2 quarts (7 bunches)flat leaf Italian parsley, chiffonade (reserve stems); 1 cup (2 bunches) mint, chiffonade (reserve stems); 1/4 cup (60 mL) bulgur wheat, fine; 1/2 cup (125 mL) lemon juice, divided; 1/2 cup (125 mL) canola oil, divided; 1 tsp (5 mL) salt; 2 cups (500 mL) cucumber, diced; 2 cups (500 mL) tomatoes, small dice, drained; 1/2 cup (125 mL)white onion, minced; 1 tsp (5 mL) baharat or Lebanese 7-spice spice blend*; 5 cups (1.25 L) lentils, green, cooked; 5 cups (1.25 L) wheat berries, cooked; 10 oz (300 g) prepared hummus

"Tabbouleh is a Levantine vegetarian salad featuring bulgar wheat, finely chopped parsley, tomato, cucumber, mint and lemon. The combination of fresh flavours are only made better with the addition of green lentils!..."

INGREDIENTS

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2 quarts (7 bunches)flat leaf Italian parsley, chiffonade (reserve stems)

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1 cup (2 bunches) mint, chiffonade (reserve stems)

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1/4 cup (60 mL) bulgur wheat, fine

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1/2 cup (125 mL) lemon juice, divided

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1/2 cup (125 mL) canola oil, divided

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1 tsp (5 mL) salt

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2 cups (500 mL) cucumber, diced

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2 cups (500 mL) tomatoes, small dice, drained

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1/2 cup (125 mL)white onion, minced

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1 tsp (5 mL) baharat or Lebanese 7-spice spice blend*

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5 cups (1.25 L) lentils, green, cooked

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5 cups (1.25 L) wheat berries, cooked

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10 oz (300 g) prepared hummus

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