Recipes, Salad, Vegetarian

Tabouleh

Tabouleh

16.-NGI-Tabbouleh

Ingredients

  • ¾ cup Bulgar wheat
  • 3 tbsp Extra Virgin Olive Oil
  • 2 cups flat leafed Parsley, finely chopped
  • 1 cup Mint, finely chopped
  • 2 medium Tomatoes, seeded & diced
  • 1 cup Cucumber, peeled, seeded & chopped
  • ¼ cup fresh Lemon juice
  • ½ tsp Cumin
  • 1 tsp Salt
  • ½ tsp Pepper

Instructions

  • Pour 2 cups of boiling water over the bulgar and cover. Leave it for 25 minutes.
  • Drain excess water from the bulgar by gently pressing the grains in a strainer. Allow it to cool.
  • Pour into a bowl and fluff with a fork.
  • Toss in the remaining ingredients.
  • Cover and place in refrigerator for a minimum of 4 hrs. Its even better if you wait to serve until the following day.
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