Tabbouleh
A Levantine vegetarian salad made mostly of finely chopped parsley.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the fine bulgur wheat in a small bowl and pour 1/2 cup of boiling water over it. Cover with a plate and let it sit for 15-20 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork and let cool.
- 2
Very finely chop the parsley and mint leaves. A sharp knife is essential to avoid bruising the herbs. Transfer to a large mixing bowl.
- 3
Dice the tomatoes very finely. Place them in a sieve for 5 minutes to drain excess juice so the salad doesn't become soggy. Add to the bowl with the herbs.
- 4
Add the thinly sliced green onions and the cooled, fluffed bulgur wheat to the bowl.
- 5
In a small jar, shake together the fresh lemon juice, extra virgin olive oil, salt, and black pepper to form a dressing.
- 6
Pour the dressing over the salad and toss gently to combine. Let the salad rest at room temperature for 15 minutes before serving so the bulgur absorbs the dressing flavors.
Plan it in Listahan
Add Tabbouleh to your week, check it against your household's allergens, and build the shopping list automatically.