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Tabbouleh Salad
Created by: Howcan Team
Ingredients
- 1/2 cup bulgur wheat
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 3 tomatoes, diced
- 1/2 English cucumber, diced
- 1/4 cup finely chopped red onion
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
Instructions
- In a small bowl, pour 1/2 cup of bulgur wheat and cover with boiling water. Let it sit for 15 minutes, then drain any excess water.
- In a large mixing bowl, combine the soaked bulgur wheat, 1 cup of chopped fresh parsley, 1/2 cup of chopped fresh mint, 3 diced tomatoes, 1/2 diced English cucumber, and 1/4 cup of finely chopped red onion.
- In a separate small bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, and salt and pepper to taste.
- Pour the dressing over the salad and toss to combine, making sure the salad is evenly coated with the dressing.
- Refrigerate the tabbouleh salad for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Tabbouleh salad is a traditional Middle Eastern dish with a rich history dating back to the 11th century. Originating in the mountains of Lebanon and Syria, this refreshing salad was initially made with ingredients like bulgur, parsley, mint, tomatoes, and onions, seasoned with olive oil, lemon juice, and salt. Over time, variations of the recipe emerged, with some chefs adding ingredients like cucumbers and lettuce. Renowned Lebanese chef, Kamal Mouzawak, has popularized the use of organic and locally sourced ingredients in his Tabbouleh recipe, emphasizing the importance of fresh, high-quality produce. Today, the best versions of Tabbouleh can be found in authentic Middle Eastern restaurants that prioritize traditional recipes and fresh, flavorful ingredients. To make the perfect Tabbouleh, it's crucial to finely chop the herbs and vegetables and to use high-quality olive oil and ripe, juicy tomatoes. While the traditional method involves using bulgur wheat, a delicious alternative is to substitute quinoa for a gluten-free version of this classic dish.
20 min
4
180 calories
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