Name: Rice Tabbouleh
Yield: Serves 8
Cuisine: United States
Ingredients: 2 cups loosely packed parsley leaves, preferably Italian flat-leaf; 3 or 4 garlic cloves, to taste; 4 cups cooked rice of your choice (see Note); 1 tablespoon salt; 1 large cucumber; 1 large sweet onion, chopped (about 1½ cups); 1½ cups loosely packed fresh mint leaves; ½ cup fresh lemon juice; 3 cups peeled and chopped tomatoes; salt and freshly ground black pepper to taste; ¼ cup olive oil, to taste

Preparation info

Serves
8

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Tabbouleh has as many spellings as pilau. Alice Marks, one of Charleston’s great cooks, used to live in Beirut. Her version of tabbouleh, the classic Middle Eastern cracked wheat salad made with tomatoes, mint, parsley, and cucumbers picked fresh from her garden, has a gradually cooling effect during the dog days of summer when the temperature approaches 100 degrees and the humidity 100 percent in the city. In this version the wheat is replaced by rice for a Lowcountry flavor.