Growing up I always loved it when my Nana Jeanie would make her tabbouleh. It was one of the few times that I actually enjoyed raw veggies (and still do to this day). Usually the only other times I’ll eat my veggies raw is if they’re smothered in hummus or ranch dressing, ha! This version is as close to her recipe as I can manage since I’m still working on having the magic that she did. It was affectionately known as the Lebanese zap in our family. First, I prepared the bulgur wheat.
While the bulgur wheat soaked, I prepped those dreaded raw veggies. In this salad, they give such fantastic texture.
After that, everything went into a large bowl and was tossed with lemon zest, lemon juice, olive oil and salt. That all acted as the simple dressing.
That was all there was to it! This recipe easily yielded 6 decent sized salads. It kept well in a sealed container for 2 days. Pssst…it gets even more flavorful as it sits in the refrigerator so it can be made ahead! One bite reminded me of my Nana and it made me so happy. I hope you all enjoy this beloved family classic! xoxo