Tabbouleh
This recipe presents a classic Middle Eastern tabbouleh, where fresh parsley is the star ingredient rather than bulgur. It combines finely minced parsley, tomatoes, and red onions with prepared bulgur. The salad is dressed with a simple mixture of lemon juice, optional olive oil and garlic, salt, and pepper. After mixing, it is chilled before serving. The dish is best enjoyed fresh, ideally within two days of preparation.
Ingredients
- 7 cups finely minced fresh parsley (1 large bunch)
- 1 1/3 cups finely minced tomatoes
- 3 -4 tablespoons finely minced red onions
- 1 1/2-2 tablespoons bulgur
- 1/2 cup fresh lemon juice
- 2 tablespoons olive oil (optional)
- 1/2-1 garlic clove, finely minced (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Method
- Finely mince the fresh parsley, tomatoes, and red onions.
- Mix the minced parsley, tomatoes, and onions together in a large bowl.
- Prepare the bulgur according to the package directions, allow it to cool fully, then stir it into the parsley mixture.
- Whisk together the lemon juice, optional olive oil, optional minced garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
- Pour the lemon dressing over the salad, toss to combine, and place in the refrigerator until ready to serve.
- For the best quality, consume the tabbouleh within two days.
Nutrition (per serving)
Sodium467500 mg
Recipe details
CategoryOnions
Authornajwa
