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Tabbouleh II

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Middle Eastern cuisine | Vegan cuisine | Salad

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518078

License: CC BY-SA 4.0 · Wikibooks contributors

#duplicate #middle eastern #recipes for tabbouleh #recipes using bulgur #recipes using lemon juice #recipes using olive oil #recipes using parsley #recipes using pepper #recipes without cooking time #recipes without servings #vegan #very easy
Drink Vegan

Ingredients

Scale
  • ¼ cup bulgur
  • Juice of 1 lemon
  • 1 bunch fresh parsley (preferably flat leaf), very finely chopped
  • ½ bunch fresh mint leaves, finely chopped
  • 1 large tomato, diced
  • 1 small onion, chopped
  • ½ tsp salt, or to taste
  • ½ tsp pepper, or to taste
  • ¼ cup olive oil

Directions

  1. Place the bulgur in the lemon juice and set aside for 15 minutes.
  2. When the bulgur is soft, mix all the ingredients together, adding the olive oil last.
  3. Toss well, and adjust the lemon juice as desired.

Notes

Tabouli is delicious when fresh. The flavor deteriorates if you allow it to sit for some time.

You can also add all ingredients in a kitchen-aid for a quicker dish.

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