RCI-VG.001.0016.001

Tabbouleh

Name: Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (240ml) bulgur wheat (medium grained); 1/2 cup (120ml) olive oil; 1/2 cup (120ml) lemon juice; 1 Tbsp salt; 1 unit Ground black pepper; 1 unit bunch parsley (Italian or curly); 1/2 unit green bell pepper (optional); 1/2 unit red bell pepper (optional); 1 unit Sliced ripe olives (optional); 1 dash of ground nutmeg (optional); 2-3 unit ripe tomatoes (optionally peeled)

Tabbouleh from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(240ml) bulgur wheat (medium grained)
1 cup
(120ml) olive oil
1/2 cup
(120ml) lemon juice
1/2 cup
salt
1 Tbsp
Ground black pepper
1 unit
bunch parsley (Italian or curly)
1 unit
green bell pepper (optional)
1/2 unit
red bell pepper (optional)
1/2 unit
Sliced ripe olives (optional)
1 unit
of ground nutmeg (optional)
1 dash
ripe tomatoes (optionally peeled)
2-3 unit

Method

Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible.

Peel, seed, and dice the tomato. Chop the green onions, the white portion finely, the tops around medium. Grate the onion on the large side of a box grater. Finely chop the parsley and mint.

Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl. Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper.

Refrigerate for an hour or so to allow the flavors to meld.

Tabbouleh

Ingredients

Method

What Makes This Variant Distinct