Tabouleh
by
Derek Farwagi
Equipment
- A medium sized mixing bowl
Ingredients
- ½ cup fine bulgur wheat
- 1 cup water
- 1 cup flat leaf parsley, finely chopped (not processed - it will turn to mush)
- ¼ cup fresh mint coarsely chopped
- ½ cup coarsely chopped tomatoes
- 4 scallions finely sliced
- juice of one lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the bulgur wheat, using a fine mesh strainer
- In a medium bowl, combine the bulgur and 1 cup of boiling water. Cover it with a plate or plastic wrap and let it soak for at least 20 minutes, until it has absorbed all or most of the water. Taste it and make sure is tender, but still has a bite. If it's not, add a little more boiling water. When ready, squeeze any excess water, if there is any left
- While the bulgur I soaking, wash, dry and chop the parsley and mint. ( it important to dry them well with kitchen towel to avoid a mushy result.
- Chop the tomatoes and scallions.
- In a large bowl, combine the soaked bulgur wheat, tomatoes, scallions and parsley and toss well. Add the lemon juice, olive oil and salt and toss again. Refrigerate until ready to serve
Nutrition
Calories: 12kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 130mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 31IUCalcium: 8mgIron: 1mg
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