Middle Eastern Tabbouleh

Tabbouleh
AuthorHungry PandaCategoryDifficultyBeginner
Yields3 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 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, very finely chopped
 1 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 Romaine lettuce leaves to serve, optional
 ½ red onion (optional)
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

Cook on the quick/fast cook setting or normal white rice setting. 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. Add the bulgur and season with salt. Mix gently.

5

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

6

Taste and adjust the seasoning if needed.

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, very finely chopped
 1 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 Romaine lettuce leaves to serve, optional
 ½ red onion (optional)

Directions

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

Cook on the quick/fast cook setting or normal white rice setting. 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. Add the bulgur and season with salt. Mix gently.

5

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

6

Taste and adjust the seasoning if needed.

Middle Eastern Tabbouleh