Tabouleh
Vegan | Vegetarian | Diary Free | Nut Free
Type
Starter
Serving:
4
Total time:
30 mins
INGREDIENTS
- ½ cup of bulgur
- 1 cup of diced tomato
- 1 teaspoon of salt
- 3 medium bunches of curly parsley
- ⅓ cup of fresh mint
- ⅓ cup of thinly sliced green onion
- ⅓ cup of olive oil
- 3-4 tablespoons of lemon juice
- salt to taste
INSTRUCTIONS
- Soak the bulgur until tender with a pinch of salt, drain off any excess water, and set aside to cool.
- Combine the diced tomatoes in a medium bowl with ½ teaspoon of salt. Stir, and let the mixture rest for at least 10 minutes.
- Cut off the parsley’s thick stems. Then, add the fresh mint. Use Beko Sirius Chopper to finely
- chop the mint, parsley and remaining stems. Place the mixture in a bowl.
- Add the cooled bulgur, salted tomatoes and green onion to the bowl of parsley.
- Whisk the olive oil, lemon juice, and remaining salt together. Pour it into the salad and stir to combine.
- Taste and adjust the salt and lemon if necessary.
- Let the salad rest for 15 minutes before serving to let the flavors mingle.
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