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Tabbouleh

Yields4 ServingsPrep Time20 minsTotal Time20 mins

tabbouleh

 ¼ cup Fine bulgur wheat
 ¼ cup Olive oil
 1 cup Boiling-hot water
 2 cups Finely chopped fresh flat-leaf parsley (from 3 bunches)
 ½ cup Finely chopped fresh mint
 2 Medium ripe tomatoes
 2 Cucumber, peeled, cored (optional)
 1 Spring onion
 1 Squeezed lemon
 1 tsp Salt
 1 tsp Black pepper
1

Soak the bulgur in warm water for 5 minutes and then rinse. It will fluff up.

2

Soak the bulgur wheat in the dressing made of 3 tablespoons lemon juice, 3 tablespoons olive oil, ¾ teaspoon salt ¼ teaspoon black pepper and let it soak for another 10 minutes

3

Finely chop the parsley, mint, and spring onions. Dice the tomatoes and cucumbers into ¼ inch squares. Combine all ingredients together followed by the dressing including the bulgur wheat and mix well.

4

Add ¼ cup olive oil and mix thoroughly again.

5

Check that the amount of salt pepper lemon juice and oil is to your liking and add to your preference.

6

You can garnish with fresh lettuce and use it to scoop the Tabbouleh up to eat.

Nutrition Facts

Servings 4