Tabouleh

0 from 0 votes
Recipe by Damaris Beems Course: SaladCuisine: Lebanese, Arabic
Servings

8

Preparation

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Tabouleh should only be made with flat parsley. Otherwise we cannot speak of tabouleh, frankly. And just make it with bulgur and not with couscous or quinoa. Otherwise we cannot speak of tabouleh, frankly. And otherwise the finishing touch consists of raw onions with some white pepper on top of it… la classe …

Ingredients

  • 125 gram fine bulgur

  • 500 gram ripe tomatoes

  • 1-2 lemons (juice)

  • 1-2 bouquets flat parsley

  • 5 spring onions

  • 1 bouquet fresh mint

  • 1 onion

  • 1 table spoon ground piment

  • 150 ml olive oil

  • 2-3 baby gems

  • 150 ml olive oil

preparatoin

  • Soak the bulgur in water for 15 minutes, make sure the water is 2 cm higher than the burgul. Cut the parsley and mint leaves. Cut the tomatoes in small dices. Cut the spring onions in slices.
  • Squeeze the water out of the bulgur and bring it into a nice large bowl. Add the tomatoes, the parsley, the mint, the onions. Mix well.
    Then add the olive oil and the lemon juice. Look if you want to add 150 ml or less and how much lemon juice the salad needs.
  • Cut the onion in small pieces and place them on top of the salad. Add the white pepper on top of the onion. Believe me, it is the finishing touch.
    Tear carefully the salad leaves from the baby gems. Place them in a circle around the salad. They are your spoon, so to speak.

Notes

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Like us on Facebook

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *