Tuesday, 18 August 2015

Tabbouleh Salad

Tabbouleh is a light and refreshing Lebanese salad made of bulgur wheat, chickpeas tomatoes, cucumber, and whole punch of fresh herbs including mint, scallions and cilantro in a simple olive oil and lemon dressing.




To Cook Bulgur wheat

  • 1/3 Cup Bulgur Wheat
  • 1/2 Cup boiling water
  • a pinch of turmeric powder
  • a pinch of roasted cumin powder
  • a pinch of paprika
  • 3 to 4 strands of saffron
  •  big pinch of salt

For the Salad

  • 1/3 Cup minced scallions white and green part
  • 1/3 Cup chopped fresh mint leaves
  • 1/3 Cup chopped cilantro leaves or parsley
  • 1 English cucumber seeded and diced
  • 1/2 Cup fresh tomatoes chopped or cherry tomatoes cut in half
  • 1/2 Cup

For the Dressing

  • 2 Tablespoon freshly squeezed lemon juice
  • 2 Tablespoons Olive Oil
  • Salt to taste
  • freshly ground black pepper to taste


1. Place the bulgur wheat in a large mixing bowl. Add salt, turmeric powder, cumin powder, paprika, saffron and give it a nice stir
2. Add 1/2 Cup super hot boiling water to the bowl and using a fork stir to combine
3. Close the bowl with a plastic wrap and set aside for about 30 minutes to an hour
4. After 30 minutes, using a fork gently stir the wheat
5. Add scallions, mint, parsley, tomatoes, cucumber, chickpeas and mix well
6. Season with salt and pepper
7. In a small bowl, combine olive oil, lemon juice, salt and pepper and whisk
8. Pour the dressing over the salad and serve


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