[I MADE] TABBOULEAH
Country of origin: Lebanon
Traditionally a salad from Arab and middle eastern kitchens, Tabbouleh (also spelled Tabouli) is full of flavor, filling, and a great vegan-friendly food option. This variety uses more parsley than bulgur wheat, which is common in the Lebanese variations of the recipe. The portions specified in the below recipe create a large dish, great for serving at get togethers, or large families. The Tabbouleh salad can be eaten on its own with a fork, or used to top pita chips or bread. Enjoy!
Servings: 6+
Ingredients:
Water, 1 cup
Bulgur wheat (rice couscous or quinoa can be used in substitution to make this a gluten-free dish), 1 cup
Fresh flat-leaf parsley, 1 large bunch
Red onion, 1 medium
Fresh mint, 3/4 cup or to taste
Grape tomatoes, 1 pint
Olive oil, 4 tablespoons
Lemon juice, 4 tablespoons or to taste
Sea salt, 1 teaspoon
Directions:
Bring cup of water to a simmer in saucepan over the stove, add cracked bulgur wheat (or couscous, or quinoa). Turn off stove, cover and let the bulgur wheat absorb the water, becoming tender.
Mince parsley and mint
Finely chop the red onion, and dice the tomatoes
Combine minced parsley, mint, chopped onion, and diced tomatoes in a large mixing bowl
Mix the ingredients together
Once the wheat is tender and the water is absorbed, fluff with a fork, then add to the vegetable and herb mixture in the bowl
Combine the oil, lemon juice, and salt in a small sauce bowl. Add to Tabbouleh salad and mix well.
Chill for 20-45 minutes, then serve and enjoy!
