Name: Middle Eastern Tabbouleh/Tabouli recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: ½ cup bulgur/cracked wheat/dalia; 2 cups finely chopped parsley (Italian or flat leaf); ¼ to ½ cup finely chopped fresh mint leaves; ½ cup finely chopped tomatoes; ¼ cup finely chopped red onions; 1 large carrot peeled and grated; 2 to 3 tbsp lime juice; 3 tablespoons olive oil; ½ tsp black pepper powder; 1 tsp roasted cumin powder; Salt to taste; Optional:; Finely chopped cucumbers; Finely chopped green onions; Finely chopped coriander leaves/cilantro

ABOUT Middle Eastern Tabbouleh/Tabouli RECIPE

Tabbouleh is a Middle Eastern salad with fresh parsley, mint, tomatoes and onions with a sprinkling of dalia/bulgur in an olive oil-lime dressing.

Ingredients Serving: 4

½ cup bulgur/cracked wheat/dalia
2 cups finely chopped parsley (Italian or flat leaf)
¼ to ½ cup finely chopped fresh mint leaves
½ cup finely chopped tomatoes
¼ cup finely chopped red onions
1 large carrot peeled and grated
2 to 3 tbsp lime juice
3 tablespoons olive oil
½ tsp black pepper powder
1 tsp roasted cumin powder
Salt to taste
Optional:
Finely chopped cucumbers
Finely chopped green onions
Finely chopped coriander leaves/cilantro

Instructions

Soak dalia in at least twice the amount of warm water for 15 to 20 minutes. Drain, squeeze the water out well and keep aside.
Meanwhile, wash parsley and mint leaves well in plenty of water, drain and pat dry with paper towels. Finely chop parsley and mint leaves. Transfer the chopped greens along with chopped tomatoes, onions and carrots to a large mixing bowl.
Add the soaked and drained dalia to this mixture. Sprinkle salt to taste, pepper powder, cumin powder, olive oil and lime juice.
Mix well and refrigerate for at least 30 minutes to an hour to allow all the flavors to infuse well. Serve as a side dish with any meal or enjoy with chips, pita breads etc.
Enjoy tabbouleh in lettuce leaves as a snack or starter at any party or get together!

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