Tabbouleh (ve, Gf Option) Recipe
Parsley, bourghol, tomatoes & onions.
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Prepare the bulgur/quinoa
If using bulgur wheat, rinse it under cold water, then soak it in boiling water for about 20-30 minutes until tender. Drain any excess water. If using quinoa, rinse it under cold water and cook according to package instructions, usually about 15 minutes.
- 2
Mixing
- 3
Combine salad ingredients
In a large bowl, combine the chopped parsley, tomatoes, cucumber, and red onion with the prepared bulgur/quinoa.
- 4
Prepare the dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.
- 5
Dress the salad
Pour the dressing over the salad mixture and toss well to combine. Adjust seasoning with more salt and pepper as needed.
Serving
- 6
Chill and serve
For best flavor, let the tabbouleh sit for at least 30 minutes in the refrigerator before serving. Serve chilled or at room temperature.
