Tabouleh
Course: SaladCuisine: Lebanese, Arabic
Servings
8
Preparation
20
minutesCooking time
10
minutesTotal time
30
minutesTabouleh 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.
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