Tabbouleh Salad
This tabbouleh is a salad that's eaten best chilled, a mix of fine bulgur wheat, diced cucumbers, cubed tomatoes, chopped parsley, sliced spring onions and a handful of fresh mint.
Ingredients
- 250 g of very fine bulgur wheat
- 1 onion, finely chopped
- 150 g spring onions, finely chopped
- 1 cup of parsley, finely chopped
- 2 tomatoes, diced
- 2 cucumbers, diced
- 1 teaspoon of chopped fresh mint
- 1 large lemon (for the juice)
- 200 ml of olive oil
- Salt & Pepper to taste
Instructions
- 1
Wash and rinse the bulgur several times, changing the water as needed.
- 2
Once washed, allow bulgur to soak in hot water for 15 minutes, then drain the water completely.
- 3
Chop onion, spring onions, parsley, tomatoes, cucumbers, mint
- 4
Mix all the ingredients together, adding salt & pepper to taste
- 5
Chill the salad in the refridgerator for 1 – 2 hours
- 6
Mix olive oil and lemon juice together to make the dressing
- 7
Serve salad chilled with the olive oil & lemon juice dressing
Cook it from the original
This recipe comes from dishbydish.net. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on dishbydish.net