Tabouli Salad Recipe

Tabouli dish or tabooli could be a easy Mediterranean dish of terribly finely cut vegetables, variant recent parsley and bulghur, all tossed with juice and oil. Grab my tips and watch the video for the way to form tabouli below.

Tabouli is probably going the top famous Mediterranean/Middle japanese dish there's. as a result of it's currently oversubscribed in most giant supermarkets round the world, I feel compelled to dispel one thing: the “star of the show,” therefore to talk, in an exceedingly tabouli instruction isn't the bulgur wheat. the thought is to possess a touch bulgur wheat with the dish, not a touch dish along with your bulgur wheat.

The true star {in a|during a|in an exceedingly|in a terribly} tabouli instruction is that the very finely cut parsley–lots of it! Parsley holds well against the citrus within the dressing; that’s why tabouli is even higher ensuing day. Some tabouli recipes like this one, need a couple of recent mint leaves and inexperienced onions, whereas others use solely parsley and red onions instead. This instruction is nighest to the version I grew up with, however be happy to form it your own.

INGREDIENTS

• 1/2 cup extra fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 English cucumber (hothouse cucumber), very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• 12–15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• Salt
• 3–4 tbsp lime juice (lemon juice, if you prefer)
• 3–4 tbsp Early Harvest extra virgin olive oil
• Romaine lettuce leaves to serve, optional

INSTRUCTIONS

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.

Recipe From : The Mediterranean Dish