Originating from the mountains of Syria and Lebanon, this dish is a Levantine Arab salad that serves as part of a traditional Middle Eastern mezze. Tabbouleh is a versatile and tasty side dish that has became increasingly popular  in many kitchens far outside its native Middle East. With the Arizona Lebanese Festival happening this weekend, we can’t wait to indulge in amazing music, dance, and, of course, delicious kafta, dolmas, falafel and baklava! Here’s a way how you can bring the festival into your own kitchen long after the fun weekend has ended.

Middle Eastern Tabbouleh

(4 servings)

1 1/2 bunches chopped fresh parsley (2-3 bunches)

2 cups of grain: couscous, quinoa, or bulgar

6 green onions

2 fresh tomatoes, diced

20 fresh mint leaves

5 tablespoons lemon juice

3 tablespoons extra virgin olive oil

1 medium clove garlic, minced

1 tablespoon kosher salt

1/2 teaspoon freshly ground pepper

Cook grain according to package directions. Fluff and let cool. Transfer to a large bowl. Add parsley, green onions, tomatoes, and mint; toss to combine.

In a small bowl, which together lemon juice, olive oil, garlic, salt and pepper. Drizzle over tabbouleh.

Enjoy!