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| Tabbouleh salad |
The Name Tabbouleh came from Arabic also know as tabouleh or tab(b)ouli). It is a Levantine vegetarian dish (basically considered a salad) made with tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur.
This is a colorful and favorable Lebanese salad recipe. This gives some health benefits, used twice the amount of parsley in place of the lettuce strips. tabbouleh is traditionally served as part of a mezze in the Arab world. Variations of it are made by Armenians and Turks. Its popularity has grown in Western cultures.
1 cup (180 g) instant Bulgur wheat or couscous
2 medium tomatoes, finely diced
3 Lebanese cucumbers, finely diced
4 spring onions, sliced
2 cups (125 g) finely chopped
fresh flate -leaf parsley
1 1/2 cups (about 75 g) finely chopped fresh mint
4 tablespoons olive oil
6 tablespoons lemon juice
salt and freshly grounded black pepper
lettuce leaves, for serving
1 large tomato, cut into wedges for garnish
Making recipe
1 Place burghul in a pan with 2 cups (about 500 ml) water. Bring to a boil. Remove from heat then leave 20 min to absorb liquid. Fluff with a fork.
2 Combined burghul, tomatoes, cucumbers, spring onions, parsley and mint in a bowl. Whisk oil along with 4 tablespoons then combine and leave for 30 min.
3 Arrange lettuce leaves on a large platter. Season tabouleh to taste it with salt and other 2 tablespoons of lemon juice then fold in lettuce strips. Arrange on lettuce leaves. After that garnish with herb springs and tomato wadges.
* Health Benefits
This is a most nutritious salad which containing plenty of fibre. Consumed in portions of at least 30 g, fresh parsley contains useful amounts of vitamin -c, calcium, iron.
serves 4
preparation + standing 45 min
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Contains: 355 cal, 9 g protein, 20 g total fat,
3 g saturated fat, 0 mg cholesterol,
34 g carbohydrate, 12 g fibre
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