Middle Eastern Tabbouleh

Tabbouleh
AuthorHungry PandaCategoryDifficultyBeginner
Yields3 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
INGREDIENTS
 1 cup uncooked course bulgur wheat (equals 3 cups cooked)
 4 firm Roma tomatoes, very finely chopped
 1 cucumber, very finely chopped (remove skin if you prefer)
 4 sticks parsley, part of the stems removed, washed and well-dried, very finely chopped
 12 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
 4 sticks spring onions, white and green parts, finely chopped
 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 handful romaine lettuce leaves to serve, optional
 ½ red onion (optional)
HOW TO MAKE
1

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).

2

Select QUICK COOK, REGULAR, or LONG GRAIN function of your rice cooker then press START. Set
aside to cool.

3

Very finely chop the tomatoes, cucumber, herbs and spring onions. Place the tomatoes in a colander to drain excess juice.

4

Place the chopped vegetables, herbs and spring onions in a mixing bowl.

5

Add the bulgur and season with salt. Mix gently.

6

Add the the lime juice and olive oil and mix again.

7

Taste and adjust the seasoning if needed.

Ingredients

INGREDIENTS
 1 cup uncooked course bulgur wheat (equals 3 cups cooked)
 4 firm Roma tomatoes, very finely chopped
 1 cucumber, very finely chopped (remove skin if you prefer)
 4 sticks parsley, part of the stems removed, washed and well-dried, very finely chopped
 12 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
 4 sticks spring onions, white and green parts, finely chopped
 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 handful romaine lettuce leaves to serve, optional
 ½ red onion (optional)

Directions

HOW TO MAKE
1

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).

2

Select QUICK COOK, REGULAR, or LONG GRAIN function of your rice cooker then press START. Set
aside to cool.

3

Very finely chop the tomatoes, cucumber, herbs and spring onions. Place the tomatoes in a colander to drain excess juice.

4

Place the chopped vegetables, herbs and spring onions in a mixing bowl.

5

Add the bulgur and season with salt. Mix gently.

6

Add the the lime juice and olive oil and mix again.

7

Taste and adjust the seasoning if needed.

Notes

Middle Eastern Tabbouleh