Name: TABBOULEH SALAD recipe by Inish Issac at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 3
Ingredients: 1/2 cup Bulgur (substitute with Quinoa or Cracked wheat); 1 no. Lemon; 1 large bunche Parsley, washed and dried; 1/2 large bunch Mint, washed and dried; 1 no. Onion; 2 medium Tomatoes; 1/4 cup Extra-virgin olive oil, divided; 1/2 teaspoon Salt; ½ cup Pomegranate; Olives; Salt (optional); A few whole leaves of mint for garnish

ABOUT TABBOULEH SALAD RECIPE

abbouleh is an Arabic salad. It is traditionally served as part of a mezze in the Arab world. Tabbouleh can be made in variations by using bulgur, cracked wheat or even Quinoa.

Ingredients Serving: 3

1/2 cup Bulgur (substitute with Quinoa or Cracked wheat)
1 no. Lemon
1 large bunche Parsley, washed and dried
1/2 large bunch Mint, washed and dried
1 no. Onion
2 medium Tomatoes
1/4 cup Extra-virgin olive oil, divided
1/2 teaspoon Salt
½ cup Pomegranate
Olives
Salt (optional)
A few whole leaves of mint for garnish

Instructions

Soak the bulgur in hot water for 15 minutes and cover it. If using cracked wheat soak it in boiling water. Set aside until softened. Wash and pat dry the herbs. Fine chop the herbs. Chop the onions and tomatoes.
Drain the bulgur.
In a small bowl squeeze juice of 1 lemon, add olive oil, salt and mix well. Pour this mixture on the bulgur and mix well.
In a small bowl squeeze juice of 1 lemon, add olive oil, salt and mix well. Pour this mixture on the bulgur and mix well.
Transfer the herbs to a large bowl, pour in the bulgur mixture, pomegranate seeds and toss well. Garnish with mint leaves, bulgur, onions, tomatoes and pomegranate seeds.
Serve with wheat crackers, pita breads or Khaboos.

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