Ravenview

Recipes

Tabbouleh

Posted in Dairy Free, Grains, Middle Eastern, Salad, Vegetarian

We were never a big fan of Tabbouleh but this recipe has made us converts.  Tabbouleh is all about the parsley and the lemon juice so make sure that your parsley is bright green, crispy fresh and your lemon juice comes from fresh lemons.  A little trick to get the maximum amount of juice from a lemon is to store your lemons on the counter and not in the fridge.  If in fact you have a lemon cold from the fridge just slice it in half and pop it in the microwave for about 20 seconds. You will need 2 lemons for this recipe.  If you are looking for something to do with those lemon rinds check out our Lemon Pancakes recipe.

Salad

  • 3 tomatoes, diced
  • 1/4 teas salt
  • 1/2 cup bulgur
  • 2 tbls lemon juice
  • 2 tbls juice off tomatoes
  • 1 1/2 cups fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 2 green onions, thinly sliced
  • salt & pepper

Dressing

  • 6 tbls olive oil
  • 2 tbls lemon juice
  • 1/4 teas salt
  • 1/8 teas cayenne

Directions

  1. Dice tomatoes and place in a colander over a bowl.  Sprinkle with the 1/4 teas salt.  Let sit 30 minutes.
  2. Rinse and drain bulgur.  Place bulgur in a bowl with 2 tbls of juice off the tomatoes and 2 tbls lemon juice.  Let sit 30 minutes.
  3. Combine dressing ingredients.  Add to bulgur along with the drained tomatoes, parsley, mint and onions.  Stir to combine.
  4. Let this sit on your counter for about 1 hour.  Add salt & pepper to taste.

 

 
Tags:

Comments are closed.