Growing up in La Victoria, Venezuela had many advantages: It was a small town where we felt safe, were able to build strong and lasting friendships, and had the opportunity of getting acquainted with Lebanese food thanks to the many people from Lebanon that chose that town to settle and thrive in.
Here’s a version of Tabouleh, a refreshing salad that can be eaten wrapped in lettuce leaves or accompanied by toasted or fried pita chips, absolutely delicious!
1 1/2 cup of bulgur
1 1/3 cup of boiling water
1 bunch of fresh parsley, finely chopped (stems discarded)
4 tomatoes, finely diced
4 spring onions, finely sliced
1 bunch of fresh mint, finely chopped
1/3 cup of freshly squeezed lime juice
1/3 cup olive oil
Salt and pepper to taste
Place bulgur in a bowl and combine with boiling water, cover with plastic wrap and set aside for 1 hour until bulgur has absorbed all water. Incorporate parsley, tomatoes, spring onions and mint and toss to combine well. Season with lime juice, olive oil, and salt and pepper to taste. Serve on lettuce leaves or with toasted pita bread.