“Tabbouleh is historically a Lebanese dish. The parsley grows perfectly in the climate of the levant. This is a perfect spring or summer side dish to lamb, beef, pork, chicken and hummus.”
– Maher Fawaz, owner of Epice, Santo, Kalamatas and Lola
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1. Place bulgur in a bowl and add cold water to cover by 1⁄2 inch. Add one slice lemon. Let soak for 10 minutes. Drain the excess liquid and fluff with a fork.
2. Once all ingredients are prepped then mix everything together in a large bowl and dress the salad with roughly 1/3 cup fresh lemon juice and 1⁄4 cup olive oil and salt to taste.
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