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Tabbouleh

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Ingredients

Adjust Servings:
1 cup Bulgur wheat
1 large Tomato
2 Green onion
1/2 Lemon Juice
1 bunch Parsley
2 branches Mint
1/2 cup seeds Pomegranate
to taste Salt and pepper
1 teaspoon Cinnamon
1 teaspoon Paprika
1/2 teaspoon Cinnamon
1 teaspoon Cumin Seeds
1 tablespoon Olive oil

Nutritional information

8 g
Total fat
17.1 mg
Sodium
372.1 mg
Potassium
19.4 g
Total carbs
3.6 g
Protein
127
Calories

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Tabbouleh

Tabbouleh is known to be a bulgur wheat salad. In its traditional version it is, however, a parsley salad - packed with fresh parsley and mint.

  • 15 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Tabbouleh is a Middle-Eastern vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, and bulgur wheat. The salad is typically seasoned with olive oil, lemon juice, salt and pepper. In this version, I also used pomegranate seeds and a mix of other spices – including cinnamon, cumin, and Jamaican allspice. Either ways, the secret to a good tabbouleh is parsley: use a lot of it!

Tabbouleh is often used as an entry or a side dish, but it can also constitute a full meal – it is perfect indeed for an office lunch. It is traditionally served with small lettuce leaves that are used as a scoop. As a side dish, it goes well with almost anything that is high in proteins.

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Steps

1
Done
10 minutes

Cook the bulgur

In a soup pot, bring abundant water to the boil. Pour the bulgur wheat and cook according to the instructions on the package. When the bulgur is cooked and soft, take off the heat and drain. Rinse under cold running water until the water comes out clear. Drain again and transfer to a large salad bowl.

2
Done
5 minutes

Dice and mix

Rinse the tomato and dice it. Rinse the green onions and dice them. Halve and squeeze the lemon. Finely chop the parsley and the mint leaves. Add the chopped vegetables and herbs to the mixing bowl, together with half of the lemon juice. Season with the spices, salt, and pepper. Peel the pomegranate and add the seeds. Mix well, drizzle with olive oil, and mix again. Serve immediately or store in the fridge. Tabbouleh is served cold.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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