Tabbouleh by drvegan

Ahmad Noori

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Tabbouleh

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Tabbouleh is a fresh, herb-rich Middle Eastern salad featuring bulgur, parsley, tomatoes, and spring onions, dressed in olive oil and lemon juice.

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Ingredients

½ cup fine bulgur (about 85g)

½ cup hot water (170ml)

3 cups fresh parsley, finely chopped (about 75g)

½ cup fresh mint, finely chopped (about 25g)

1 cup tomato, finely diced (about 180g)

½ cup spring onion, finely chopped (about 50g)

⅓ cup extra virgin olive oil (about 80ml )

Salt and black pepper (to taste)

1 Juice of 1 lemon

Directions

Step 1

Prepare the Bulgur: In a large bowl, soak the bulgur in hot water. Cover and let it sit for about 15 minutes until soft. Fluff it up with a fork afterwards.

Step 2

Chop the Veggies: Finely chop the parsley, mint, tomato, and spring onion.

Step 3

Combine: Add the chopped vegetables to the bulgur and toss gently.

Step 4

Season: Drizzle with olive oil, and add the fresh lemon juice. Season with salt and pepper. Mix well.

Step 5

Marinate: Let the tabbouleh sit for about 30 minutes to allow the flavors to meld.

Step 6

Taste and Adjust: Give it a final taste test and adjust the seasoning or lemon juice if needed.

Step 7

Serve: Enjoy your tabbouleh chilled or at room temperature.

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