Tabbouleh salad is a famous Lebanese dish. This is a light and refreshing salad, the main and irreplaceable ingredient of which is parsley. Tomatoes, bulgur, mint and onions are also added to the salad. It seems to me that you can also add fresh cucumbers to it.
Ingredients (for 2-3 servings):
- Parsley – 2 bunches (approximately 80-100 gr.)
- Tomatoes – 2 pcs. medium size
- Bulgur – 50 gr. dry (approx. 6 tablespoons ready-made)
- Green onions (or red salad)
- Fresh mint – 1-2 sprigs
- Olive oil – 1-2 tablespoons spoons
- Narsharab pomegranate sauce (optional)
- Lemon juice
- Salt
Cooking process
1 First of all, let’s cook bulgur. Follow the instructions on the cereal packaging. Ready bulgur must be completely cooled before adding to the salad.
Bulgur can be substituted for couscous if desired.
2 Wash and dry parsley leaves, mint and green onions. Then chop everything very finely.
Cut the tomatoes into small cubes.
Mix all ingredients gently. Salt. Season the salad with olive oil and lemon juice. Pepper. Optionally, you can add Narsharab pomegranate sauce, it will add an interesting flavor to the salad.
Tabbouleh salad can be effectively served, as is done in Lebanon, by laying it on lettuce leaves and sprinkling with pomegranate seeds.
Other recipes for delicious salads can be viewed on the links below:
Salad with cilantro and tomatoes https://takajaeda.com/en/recipes-en/salad-with-cilantro-and-tomatoes/
Salad with couscous, feta and vegetables https://takajaeda.com/en/recipes-en/salad-with-couscous-feta-and-vegetables/
Summer salad with chickpeas and vegetables https://takajaeda.com/en/recipes-en/salad-with-chickpeas-and-vegetables/