I have been wanting to prepare for a long time. Tabbouleh, the classic Lebanese salad. For this reason, now that it seems that the good weather has arrived and cold and lighter dishes are in the mood, I have decided to make it.
In areas of the Maghreb it is prepared in a similar way, substituting couscous for bulgur, but I wanted to make the classic recipe and that is why I used bulgur.
Bulgur is a food made from wheat, which is why it has the same nutritional properties: it is rich in iron, phosphorus, magnesium and vitamins, and its main interest lies in its richness in slow carbohydrates. It is the first time that I buy it and I liked it a lot, the resulting mix of flavors in this salad is very refreshingso it won’t be the only time I prepare it.
we start putting the bulgur in a pan with the water and boil it for ten minutes. We put out the fire, cover and let it rest so that it finishes imbibing the liquid. Then, we pass it through a sieve and squeeze out the remaining water by pressing it with a spoon.
Put the bulgur in a salad bowl and let it cool. Meanwhile, finely chop the tomatoes and spring onions, squeeze the lemon and chop the parsley and mint. Add the rest of the ingredients to the salad bowl and mix everything.
With what to accompany the tabule
The Tabulate It can be served as an appetizer, served on fresh lettuce leaves or as a salad, to accompany a main course. The truth is that it is perfect for an informal summer dinner, allowing each diner to serve directly the amount they want. You will love it.
Direct to the Palate | Eggplant and basil meatballs with tomato sauce. Vegetarian recipe with Thermomix Direct to the Palate | The Jordanian version of the Baba Ganush or mutabal recipe