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Thursday, 9 February 2017

Tabbouleh / Parsley Salad with Bulgur


1/2 cup fine bulgur
1 1/4 cup boiling water
2 cups fresh parsley, finely chopped
1/2 cup mint leaves, finely chopped
1 cup tomatoes, chopped
3/4-1 cup cucumber, chopped
1/4 cup spring onion green, finely chopped
3 tbsp olive oil
3 tbsp lemon juice
salt to taste
1/2 tsp freshly ground pepper (or as needed)

  1. In a bowl, add bulgur and little salt and pour boiling water over it, stir with a fork and keep it covered for 30 minutes.
  2. Then fluff the bulgur with a fork and keep it aside until room temperature. If there is excess water, drain it completely using a sieve.
  3. Transfer the bulgur to a large bowl and add finely chopped fresh parsley, spring onion greens, fresh mint, tomatoes, cucumber, olive oil, lemon juice, salt and freshly ground pepper and toss well until combined.
  4. Taste and season with additional salt and pepper if needed.
  5. Serve at room temperature or store in the refrigerator until ready to serve...

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