Tabbouleh
Tabbouleh is a fresh, herb-rich Middle Eastern salad featuring bulgur, parsley, tomatoes, and spring onions, dressed in olive oil and lemon juice.
Equipment
- Large mixing bowl
- Chopping board
- Knife
- Fork
Ingredients
- 1/2 cup fine bulgur about 85g
- 1/2 cup hot water 170ml
- 3 cups fresh parsley, finely chopped about 360g
- 1 cup tomato, finely diced about 180g
- 1/2 cup spring onion, finely chopped about 50g
- 1/3 cup extra virgin olive oil about 80ml
- Salt and black pepper to taste
- 1 Juice of 1 lemon
Instructions
- Prepare the Bulgur: In a large bowl, soak the bulgur in hot water. Cover and let it sit for about 15 minutes until soft. Fluff it up with a fork afterwards.
- Chop the Veggies: Finely chop the parsley, tomato, and spring onion.
- Combine: Add the chopped vegetables to the bulgur and toss gently.
- Season: Drizzle with olive oil, and add the fresh lemon juice. Season with salt and pepper. Mix well.
- Marinate: Let the tabbouleh sit for about 30 minutes to allow the flavors to meld.
- Taste and Adjust: Give it a final taste test and adjust the seasoning or lemon juice if needed.
- Serve: Enjoy your tabbouleh chilled or at room temperature.
Notes
Best served chilled, can be made gluten-free with quinoa, and flavors improve with resting.
Store refrigerated and consume within 2 days.
Store refrigerated and consume within 2 days.
Nutrition
Calories: 150kcal