Homemade Recipe: Delicious Tabbouleh

Healthy, Easy, Delicious, fresh and Yummy Recipe.

Tabbouleh. Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil. This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. A refreshing parsley salad with bulgur, tomatoes, cucumbers and tomatoes dressed with a lemon vinaigrette.

It's great on its own, as a side, or in a pita! Fresh and easy tabbouleh parsley and bulgur wheat salad, with fresh parsley, mint, bulgur soaked in stock, tomatoes, olive oil and lemon juice. Tabbouleh, which comes from the Arabic word tabil ("to spice"), is not actually an Israeli or Jewish dish, per se. You can have Tabbouleh using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Tabbouleh

  1. It's of bunches parsley, cleaned and finely chopped.
  2. Prepare of bunch mint leaves, cleaned and finely chopped.
  3. Prepare of large tomatoes, diced.
  4. Prepare of medium onion, finely chopped.
  5. Prepare of fine bulgur, washed and drained.
  6. You need of lemon juice.
  7. It's of olive oil.
  8. It's of salt.
  9. It's of pepper.
  10. It's of zest of 1 lemon.

It originated in the Levant, the historic Middle Eastern region that encapsulated a large swath. We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with. Drizzle over the lemon juice and olive oil and season, to taste, with salt.

Tabbouleh instructions

  1. Sprinkle the chopped onion with the pepper and leave aside..
  2. In a mixing bowl, put together the parsley, mint, tomatoes, bulgur, onion and lemon zest. Mix well..
  3. Add the salt, lemon juice and olive oil. Mix again. Adjust lemon and salt to taste..
  4. Serve immediately with lettuce or cabbage leaves on the side..

Mix well to coat the ingredients in the liquid. To serve, divide the tabbouleh equally among four serving plates. Tabbouleh is thought of as a parsely salad not a burgul salad. Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl.