Tabbouleh Salad
Tabbouleh Salad- Classic Middle Eastern Salad of Fresh greens and bulghur- A Lebanese specialty-
Course: Main Course, soups and salads
Cuisine: Arabic Cuisine
Keyword: Tabbouleh
Author: Anjana Chaturvedi
- 1/2 cup Bulghur/ Fine cracked wheat
- 5 cup Parsley Chopped
- 1.5 cup Mint chopped
- 2 Tomato chopped
- 3/4 cup Cucumber chopped
- 4 tbsp Olive oil
- 3.5 tbsp Lemon juice
- To Taste Salt
- 1/2 tsp Pepper powder
Take bulgar in a bowl and wash it with water .Now add 1 cup of hot water in bulgar. Cover the bowl with a lid and rest for about 25 minutes.
Chop tomato and cucumber in fine pieces.
Wash parsley and mint and chop finely.
To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder
Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
Now add the prepared dressing in the salad.Toss gently and serve chilled Serving suggestions-serve as a salad, side dish,with toasted pita bread or romain lettuce etc.
Note-
- If bulghur is not available then can use couscous or boiled fine daliya
- Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
- Remove the steams from parsley and use tender one only
- You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.