Tabbouleh Recipe
Summary
Preparation Time10 MinDifficulty LevelVery Easy
Ingredients
| Bulgur wheat | 225 Gram | |
| Lukewarm water | 600 Milliliter | |
| Olive oil | 6 Tablespoon | |
| Lemon juice | 6 Tablespoon | |
| Garlic clove- 4 no-€™s, peeled and finely chopped | ||
| Parsley | 1 1/2 Tablespoon, finely chopped | |
| Mint | 1 1/2 Tablespoon, finely chopped | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Ripe tomato- 4 no-€™s, peeled, seeded and chopped | ||
| Spring onions | 1 Bunch (100gm), finely chopped | |
Directions
MAKING
1. In a medium sized bowl, combine water and burghul. Keep aside to soak for 30 minutes.
2. Once soaked, pass through a sieve and drain off all the excess water. Ensure that it is completely de void of any moisture.
3. In a large bowl, combine oil, lemon juice, garlic, mint, parsley, salt and pepper. Whisk well.
4. Add burghul and mix well. Add rest of the ingredients and mix gently using a fork.
SERVING
5. Serve immediately.
1. In a medium sized bowl, combine water and burghul. Keep aside to soak for 30 minutes.
2. Once soaked, pass through a sieve and drain off all the excess water. Ensure that it is completely de void of any moisture.
3. In a large bowl, combine oil, lemon juice, garlic, mint, parsley, salt and pepper. Whisk well.
4. Add burghul and mix well. Add rest of the ingredients and mix gently using a fork.
SERVING
5. Serve immediately.
Chef
