Tabbouleh Recipe


Tabbouleh  Recipe

For this recipe you will need:
5 tablespoons burghul
4 tomatoes
5 green onions
2 large bunches of parsley
1 bunch of mint
2 lemons
100 g green olives
100 g black olives
4 tablespoons extra virgin olive oil
½ cup boiling water, salt to your taste

Arab cuisine

1. Put burghul and boiling water into a small bowl, mix them thoroughly, cover the bowl with a towel and leave it for an hour.
2. When the burghul is ready, squeeze excess water from it.
3. Chop the tomatoes, parsley and mint.
4. Slice green onions and 1 lemon.
5. Squeeze the juice out of the second lemon into a small bowl and mix it with extra virgin olive oil and salt to make the dressing.
6. Mix the cooked burghul, chopped tomatoes, parsley, mint and onions in a large bowl, add the dressing, and toss.
7. Decorate the salad on the plates with slices of lemon, black and green olives.

Notes:
Tabbouleh is best when served freshly cooked.
You can use 1 mild red onion instead of green onions. 

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