Tabbouleh is a Middle Eastern/North African salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice and salt. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze.
AuthorHungry PandaCategoryVegDifficultyBeginnerPut 1 cup of course bulgar wheat into your rice cooker inner bowl, add 1.5 cups of water
(measured in the rice cooker measuring cup).
Select QUICK COOK, REGULAR, or LONG GRAIN function of your rice cooker then press START. Set
aside to cool.
Very finely chop the tomatoes, cucumber, herbs and spring onions. Place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and spring onions in a mixing bowl.
Add the bulgur and season with salt. Mix gently.
Add the the lime juice and olive oil and mix again.
Taste and adjust the seasoning if needed.
Ingredients
Directions
Put 1 cup of course bulgar wheat into your rice cooker inner bowl, add 1.5 cups of water
(measured in the rice cooker measuring cup).
Select QUICK COOK, REGULAR, or LONG GRAIN function of your rice cooker then press START. Set
aside to cool.
Very finely chop the tomatoes, cucumber, herbs and spring onions. Place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and spring onions in a mixing bowl.
Add the bulgur and season with salt. Mix gently.
Add the the lime juice and olive oil and mix again.
Taste and adjust the seasoning if needed.
Notes
To make a marvellous mezze, combine with pita and romaine lettuce leaves
to be used as wraps for the tabbouleh along with hummus, baba ghanoush,
roasted red pepper hummus and falafel. Add pomegranate seeds to
give an interesting texture/taste.