Name: Middle Eastern Tabbouleh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
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)

AuthorHungry PandaCategoryVegDifficultyBeginner

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

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.

Ingredients