Tabbouleh Recipe
Summary
Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Bulghur wheat - 1 cup, fine | ||
| Green onions - 6 to 8, finely chopped | ||
| Parsley | 1 1/2 Cup (16 tbs) | |
| Mint - 1/4 to 1/2 cup, fresh, finely chopped | ||
| Tomatoes | 3 Large, finely chopped | |
| Lemons | 3 | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Lettuce leaves - as required | ||
Directions
MAKING
1) In a bowl, place the bulghur, cover with water and soak for 1 hour.
2) Squeeze the bulghur between palms and remove excess water.
3) In a large salad bowl, mix the bulghur, green onions, parsley, mint and tomatoes together.
4) Stir in the lemon juice, oil, salt and pepper, mix well.
SERVING
5) Serve immediately on individual serving plates.
1) In a bowl, place the bulghur, cover with water and soak for 1 hour.
2) Squeeze the bulghur between palms and remove excess water.
3) In a large salad bowl, mix the bulghur, green onions, parsley, mint and tomatoes together.
4) Stir in the lemon juice, oil, salt and pepper, mix well.
SERVING
5) Serve immediately on individual serving plates.
Chef
