Tabouli

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emaninthekitchen268.9820 days ago3 min read

Experience a taste of the Middle East with this vibrant and refreshing Tabbouleh Salad. Made with fresh parsley, tomatoes, red onion, mint, and bulgur wheat infused with zesty lemon juice and rich olive oil, this salad is a perfect side dish or light lunch. Its simplicity and bold flavors make it a staple in Middle Eastern cuisine.

Ingredients

🌿 1 bunch of parsley, finely chopped
🧅 1 medium red onion, finely chopped
🍅 1 large tomato, finely diced
🌿 4 to 5 leaves of fresh mint, finely chopped
🌾 1/2 cup bulgur wheat soaked in 1 cup of hot water
🍋 Juice of 1 lemon
🫒 3 tablespoons olive oil
🧂 Salt to taste
🧂 Black pepper to taste

Instructions

1- Prepare the Bulgur Wheat:

In a bowl, add 1/2 cup of bulgur wheat and cover it with 1 cup of hot water. Add a pinch of salt and let it soak for about 15-20 minutes, or until the bulgur is tender and the water is absorbed.

2- Chop the Vegetables and Herbs:

Finely chop the parsley, red onion, tomato, and mint leaves. Make sure to remove any large stems from the parsley.

3- Mix the Ingredients:

In a large mixing bowl, combine the soaked bulgur wheat, chopped parsley, tomatoes, red onion, and mint.

4- Dress the Salad:

Drizzle the mixture with the juice of 1 lemon and 3 tablespoons of olive oil. Season with salt and black pepper to taste.

5- Toss and Serve:

Gently toss all the ingredients together until well combined. Adjust seasoning as desired.

6- Chill and Enjoy:

For the best flavor, let the tabbouleh salad chill in the refrigerator for at least 30 minutes before serving. Enjoy it as a side dish or as a light, refreshing snack.

Prep Time: 15 minutes
Cook Time: 0 minutes (bulgur wheat soaking time)
Total Time: 15 minutes (plus chilling time)
Servings: 4
Calories per Serving: Approximately 180 calories
Nutrition per Serving:

Proteins: 4g
Fats: 11g
Carbohydrates: 18g

Equipment: Bowl, chopping board, knife