Ingredients
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0.5 cup Fine Bulgur (Wheat Groats)The fine kind
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2 cup chopped Parsley
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1 half small Onion
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1 small, chopped Tomato
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Seasoning
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1 big Lemon
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to taste Kosher Salt
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to taste Ground Black Pepper
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2 tablespoons Extra Virgin Olive Oil
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Garnish (optional)
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Pomegranate Seeds
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sliced Almonds
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Pine Nuts
Directions
Simple, delicious, and surprising. A recipe for a fresh Tabula salad.
This Tabula salad adds freshness and color to any meal.
It works great as a light meal like breakfasts or lunch can star at a brunch, and makes a great addition to a BBQ.
Parsley has lots of vitamins, minerals, and antioxidants, which makes this recipe very healthy.
Steps
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1
Done
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Prepare the bulgurSoak the bulgur (fine bulgur must be used) in a pot with hot water (about 2 cups) and cover. Wait about 15 minutes until liquid is absorbed, drain the rest of the water with a strainer if needed, and rinse in cold water to cool and stop the cooking. Once drained, add to a medium-sized bowl. |
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2
Done
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Chop ChopFinely chop the parsley (it's a bit messy), tomato, and onion. Important: The star of this dish is parsley, not the bulgur, nor the tomatoes. |
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3
Done
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SeasonSeason with olive oil, lemon (don't skimp), salt, and ground black pepper. |
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4
Done
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GarnishYou can make the tabouli salad more festive by adding pomegranate seeds and/or roasted chopped or sliced almonds, or even roasted pine nuts. |
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5
Done
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Tips & TricksIf you can’t find bulgur you can use instant couscous instead and simply follow the same directions |
