Name: Tabbouleh ( Lebanese salad) recipe by Radha Natarajan at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Ingredients: 2 cups freshly chopped flat parsley leaves; 1/4 cup finely chopped cucumbers washed and peeled; 1/2 cup freshly chopped mint leaves; 1/2 cup freshly chopped cilantro leaves; 2 nos tomatoes finely chopped; 3 tbsp lime juice; 2 tbsp olive oil; a pinch white pepper powder; 1/2 cup cooked millets or bulgur, cracked wheat or quinoa; 2 nos small onions preferably red ones or use scallions if you get them

ABOUT Tabbouleh ( Lebanese salad) RECIPE

Tabbouleh salad comes from Lebanese cuisine which uses mainly finely chopped parsley, mint leaves,tomatoes, red onions, cucumbers, lemon juice, pepper, tossed with olive oil , with bulgur, quinoa or cracked wheat .

Ingredients Serving: 5

2 cups freshly chopped flat parsley leaves
1/4 cup finely chopped cucumbers washed and peeled
1/2 cup freshly chopped mint leaves
1/2 cup freshly chopped cilantro leaves
2 nos tomatoes finely chopped
3 tbsp lime juice
2 tbsp olive oil
a pinch white pepper powder
1/2 cup cooked millets or bulgur, cracked wheat or quinoa
2 nos small onions preferably red ones or use scallions if you get them

Instructions

wash all greens well, pat dry completely with paper towels chop parsley as finely as possible .
chop cilantro and mint also as finely as possible .
chop tomatoes and drain them in a colander to remove excess juice of tomatoes
chop cucumbers into small dices and remove seeds if any .
take a large bowl . add the cooked millets , bulgar or quinoa if you are using any of these.
prepare a dressing of lime juice, olive oil and add pepper and salt to it .
toss all the chopped greens and vegetables in the bowl with the dressing making sure to mix well . add millets and mix well with the greens .
refrigerate till chilled. serve with main course or even with nachos , pita bread, or chips tabbouleh keeps well even for two days in fridge .

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