Howdy folks! 😊
Excited to share this salad recipe with you, for Tabbouleh. I remember the first time I had this at a Lebanese restaarant, and I’ve been hooked ever since! 👌🏾
Tabbouleh as a Mediterranean favourite, served as a side ith most meals. It’s made using bulgar wheat and fresh herbs and vegetables, so you’ll be assured of a balanced meal! 😋
Goes well with grills, and also with curries and flat bread. Hope you’ll give this a go, and bring something fresh to the table!
Here’s the recipe :
Tabbouleh
Course: Salads, SidesCuisine: MediterraneanDifficulty: Easy4
servings30
minutesIngredients
1 cup cooked Bulgar Wheat
3 Bunches of fresh Parsley
1 Bunch fresh Mint
1 cup Cucumber, diced
1 cup Tomato, seeded and diced
1/2 cup chopped Spring (green onion)
- Salad Dressing
1/3 Cup Olive oil
2 Cloves of Garlic, minced
1/4 cup Lemon juice, freshly squeezed
1 Teaspoon salt
1/2 Teaspoon Pepper
Directions
- For this recipe, bulgur wheat is the recommended staple – and that’s the one on the left. But you can substitute it with couscous, if you can’t find bulgur wheat – there on the right.
Cook in line with package instructions, and set aside to cool before putting the salad together. 😊
- Then, proceed to rinse the herbs, and drain out any excess water. 😊
- In a test of your knife-skills, finely chop the Parsley and Mint together. Or you can cheat and use a food processor, if you have one. 😉
- Also dice up the cucumber, preferably without the seeds and pulp from the middle. 😊
- Also chop up the tomato and onion, and set aside. 😊
- When ready to assemble, add all the ingredients to a large bowl.
- Prepare the dressing, by adding all the dressing ingredient to small bowl and mixing well. 😊
- Pour the dressing in with the rest of the ingredients, and combine everything together. 😊
- Transfer to your favorite serving dish and enjoy! 😋
You can make this salad a day ahead and refrigerate – tastes even better the following day! 👌🏾
