Tabbouleh at home
- Yield 2
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Tabbouleh at home is a salad recipe on Avoteb. The yield on the card is 2. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1/2 cup uncooked bulgur
- 2 cups of chicken or vegetable stock
- 2-3 cups of chopped Italian flat-leaf parsley, loosely packed
- 1/2 cup of chopped mint
- 1/4 cup of chopped scallions
- 2-3 roma tomatoes, cored and chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 tsp salt
Method
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Tip in oil and lemon juice, and stir until well mixed. Tip in salt to taste.
Plate while it is hot or refrigerate for up to one day.
