A traditional Tabbouleh salad recipe made with fine bulgur, parsley, mint, tomatoes, onions, lemon juice and olive oil dressing. Some feta cheese and pomegranate seeds add more zing to this salad.
Prep Time40 minutesmins
Cook Time0 minutesmins
Total Time40 minutesmins
Course: Appetizer, Salad, Snack
Cuisine: arabic, lebanese, middle eastern
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
1bunchparsley leavessee notes
2sprigfresh mint leavessee notes
½small onion
1 to 2tablespoonfine bulgur
1medium-sized tomato
2tablespoonPomegranate arilsoptional
2tablespoonfeta cheeseoptional
2tablespoonextra virgin olive oil
2tablespoonlemon juiceor lime juice
Salt and pepper to taste
INSTRUCTIONS
Pour ¼ cup water into the bowl of bulgur, stir and drain off the excess water. Keep this aside while you prep the rest of the ingredients.
1 to 2 tablespoon fine bulgur
Chop the parsley, mint leaves and onion finely.
1 bunch parsley leaves, 2 sprig fresh mint leaves, ½ small onion
Halve the tomatoes, remove the pulp and chop them finely.
1 medium-sized tomato
Add the lemon juice, olive oil, salt and pepper in a small bowl.
2 tablespoon extra virgin olive oil, 2 tablespoon lemon juice, Salt and pepper to taste
Add all the ingredients to a large bowl. Don't mix until ready to serve. Keep refrigerated. Close to serving time, pour the dressing and toss everything together. Stir in the pomegranate seeds and feta cheese if using.
Serve with lettuce leaves or pita along with other appetizers.
Notes
Parsley leaves: Read the post for details on how to clean parsley leaves. 1 bunch of leaves needs to be picked, trimmed, rinsed, and drained. The approx weight of ready-to-use leaves is 60 grams. Chopped leaves measure up to 1 ½ cups.Mint leaves: Rinsed, drained and pat dried. Approx 5 to 8 grams of mint leaves, finely chopped