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Tabbouleh Wrapped in Romaine Leaves

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“You can skip the preserved lemons(the salad will be just as good)! But be adventurous! Take time to finely cut all the vegies (confettied)! Serve as an appetizer, salad, side dish or main meal.”
READY IN:
30mins
SERVES:
15
YIELD:
1 large platter full
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
  2. Shorter time the more chewy the bulgur.
  3. Combine minced onion with allspice, pepper and salt in a large bowl.
  4. Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
  5. Add cucumber peas and or chickpeas.
  6. Gently fold in the soaked or rinsed wheat.
  7. Stir lemon juice and oil together and stir into salad.
  8. Refrigerate to chill before serving.
  9. Check seasoning and adjust to taste.
  10. Garnish with Olives and feta cheese.
  11. Surround salad with small romaine leaves.
  12. Use them to scoop up the salad.

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