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Tabbouleh

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Ingredients
  Fresh parsley 1 Bunch (100 gm), finely chopped
  Mint 1 Bunch (100 gm), finely chopped
  Bulgur wheat 50 Gram
  Lemon 1 Medium
  Tomato 1 Medium, de-seeded and finely chopped
  Cucumber 1⁄2 Medium, de-seeded and finely chopped
  Onion 1 Small, finely chopped (or 3 spring onions)
  Olive oil 4 Tablespoon
  Salt To Taste
  Pepper To Taste
  Allspice 2 Pinch
  Cinnamon 1 Pinch
  Boiling water 1 Cup (16 tbs)
Directions

GETTING READY
1. In a bowl, put the bulgur wheat and pour boiling water enough to cover the wheat, allow to soak for 10 minutes.
2. Using sharp knife finely chop mint and parsley and place it together in a bowl.
3. Cut the cucumber in half lengthwise, scoop the seeds using a spoon, and chop the cucumber flesh finely.
4. Cut the tomato in quarters, scoop the seeds using a spoon, and chop the tomato flesh finely.
5. Finely chop the spring onion.

MAKING
6. Add chopped cucumber, tomato and spring onion to the parsley.
7. Season with salt, pepper, allspice and cinnamon and mix well.
8. Drain the bulgur through a fine sieve and squeeze it dry.
9. Add bulgur to rest of the salad and mix well.
10. Refrigerate the salad for 1 hour.

SERVING
11. Drizzle with lemon juice and olive oil and serve.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad, Couscous
Preparation Time: 
25 Minutes
Servings: 
2

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