Tabbouleh
Tabbouleh is popular in countries such as Lebanon, Syria, Palestine and Jordan.
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Cuisine: Middle Eastern
Ingredients
Units
Scale
2/3 cup bulghur
4 thinly sliced scallions
2 cups coarsely chopped flat-leaf parsley (cilantro)
1/4 cup shredded mint
1/2 cup cherry tomatoes, quartered
2 tablespoons + 2 teaspoons extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Instructions
- Place the bulghur in a small bowl. Add water to cover and leave to soak until tender, about 30 minutes.
- Drain the bulghur through a cheesecloth lined sieve. Gather up the cheesecloth around the bulghur and squeeze to extract as much water as possible.
- Transfer the bulghur to a medium size bowl and add the scallions, parsley, mint and tomatoes. Mix well.
- To make the dressing, combine the olive oil, lemon juice, pepper and salt in a glass jar with a plastic screw-top lid and shake well to combine.
- Pour the dressing over the salad and toss gently until evenly coated.
- Cover and chill in the refrigerator for 30 minutes.
- Transfer to a nice dish to serve.
Notes
Photo credit: avlxyz on Visualhunt.com
Nutrition
- Serving Size: 1
- Calories: 93
- Sodium: 61mg
- Fat: 5.1g
- Unsaturated Fat: 0.7g
- Carbohydrates: 10g
- Protein: 2gr
- Cholesterol: 0mg
Find it online: https://simplygreatrecipes.com/tabbouleh/
