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  • Tabouleh Salad

Tabouleh Salad

Posted on Feb 22nd, 2016
by Kamini Patel
Categories:
  • Savoury

-Parsley - the jewel of herbs, both in the pot and on the plate.-- Albert Stokli

A friend of mine has a beautiful patch of vegetables, fruits and herbs. Home grown, organic and fresh from the garden – what more can you possibly want? She grows all kinds of herbs, various fruits like bananas, strawberries and mulberries, baby tomatoes, spinach…
Every time I meet her, I plan to grow my own vegetable patch, but recall when I tried last year – my two dogs peed on each herb, the peacocks ate the buds, and I over-watered them! I am a disaster when it comes to gardening, and I now believe I should leave this part to the pros.
When she gave me a nice handful of freshly cut parsley, I knew a tabouleh was in order. They were freshly picked, smelled amazing, and were a healthy green colour.
A luscious green salad, with wonderful citrus notes, and healthy bulgur wheat bits – and it’s extremely simple to make as well!
Finely chop up parsley, a few tomatoes, mint, and a simple dressing of lemon, olive oil, garlic and salt. Add in some cooked bulgur wheat (as simple as pouring in some boiling water, cover for a while, and that’s it).
It’s great compliment to a falafel, mezze platter, or simply a side salad to a bigger meal. For non-vegetarians I could recommend as a side to grilled fish in a lemon butter sauce with capers.

Tabouleh Salad
2016-02-22 00:24:06
Serves 1
This portion is enough for one. It is essential to get good quality fresh parsley to make a stellar tabouleh.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Salad
  1. 1 cup fresh parsley
  2. ¼ cup fresh mint
  3. 1 ½ tomato, finely chopped
  4. 1 spring onion, finely chopped
  5. ½ cup bulgur wheat (fada)
  6. Pinch of salt
Dressing
  1. 2 tbsp extra virgin olive oil
  2. 2 cloves garlic, minced
  3. Juice of 1 lemon
  4. Salt + Pepper
Instructions
  1. Pour in boiling water into the bowl of bulgur wheat. The boiling water should just cover the grains.
  2. Add salt.
  3. Cover and leave for 5-10 minutes, or until cooked.
  4. Uncover and lightly graze with a fork. Remove excess water.
  5. Finely chop the parsley and mint. Combine with the chopped tomatoes and spring onions.
  6. Stir in the bulgur wheat.
Dressing
  1. Combine all the ingredients and mix well.
  2. Pour into the salad before serving.
Kitchen Therapy http://kitchentherapy.in/

Post Views: 598
  • food
  • mediterranean
  • parsley
  • salad
  • tabouleh

Kamini Patel

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Vegetarian recipes designed for the home chef, with bits of life lessons + tons of love.

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