While it’s a simple salad to prepare with very few ingredients, here are a few key points that separate a great tabouleh from a bowl of rabbit food. It’s worth noting that cucumber is not a traditional addition to Tabouleh, however I like the texture it adds. If you want to make a more traditional Tabouleh, just omit the cucumbers. Tabouleh tastes great the day it’s made, but I think it’s even the better the next day. Serve it as part of a Meze, along with Mutabal and Hummus, or on a bed of greens as a salad.
📖 Recipe
