TABOULI SALAD RECIPE (TABBOULEH)
Traditional tabouli salad rècipè with parslèy, mint, bulgur whèat, finèly choppèd vègètablès and a zèsty drèssing. Rècipè with stèp-by-stèp photos.
INGRèDIèNTS
- 1/2 cup èxtra finè bulgur whèat
- 4 firm Roma tomatoès, vèry finèly choppèd
- 1 ènglish cucumbèr (hothousè cucumbèr), vèry finèly choppèd
- 2 bunchès parslèy, part of thè stèms rèmovèd, washèd and wèll-drièd, vèry finèly choppèd
- 12-15 frèsh mint lèavès, stèms rèmovèd, washèd, wèll-drièd, vèry finèly choppèd
- 4 grèèn onions, whitè and grèèn parts, vèry finèly choppèd
- Salt
- 3-4 tbsp limè juicè (lèmon juicè, if you prèfèr)
- 3-4 tbsp èarly Harvèst èxtra virgin olivè oil
- Romainè lèttucè lèavès to sèrvè, optional
INSTRUCTIONS
- Wash thè bulgur whèat and soak it in watèr for 5-7 minutè. Drain vèry wèll (squèèzè thè bulgur whèat by hand to gèt rid of any èxcèss watèr). Sèt asidè.
- Vèry finèly chop thè vègètablès, hèrbs and grèèn onions as indicatèd abovè. Bè surè to placè thè tomatoès in a colandèr to drain èxcèss juicè.
- Placè thè choppèd vègètablès, hèrbs and grèèn onions in a mixing bowl or dish. Add thè bulgur and sèason with salt. Mix gèntly.
- Now add thè thè limè juicè and olivè oil and mix again.
- For bèst rèsults, covèr thè tabouli and rèfrigèratè for 30 minutès. Transfèr to a sèrving plattèr. If you likè, sèrvè thè tabouli with a sidè of pita and romainè lèttucè lèavès, which act as wraps or “boats” for thè tabouli.
- Othèr appètizèrs to sèrvè nèxt to tabouli salad:Hummus; Baba Ganoush; or Roastèd Rèd Pèppèr Hummus
Recipe Adapted From:themediterraneandish.com
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