Tabouleh is a Middle Eastern Dish,with no cooking. Their are different Arabic spellings.Tabbouleh,and Tabouley. However it is spelled, it is really tasty. Tabouleh is made with Bulgur which has a distinctive nutty taste.
Tabouleh is very rich in beta-carotene, protein and lots of vitamins.
Tabouleh Salad
3/4 cups bulgur. Pour 1 cup boiling water over the bulgur and leave it sit 15-20 min or until water is absored.
Put in a seperate bowl:
Zest of one lemon
Juice of 1 lemon-about 1/4 cup
1 teaspoon cumin
1 teaspoon oregano. (optional )
2 Tablespoons Extra Virgin Olive Oil.
3 Tablespoons Apple Juice Concentrate. ( optional, I used it because it helps cut the lemon.)
1 Tablespoon Agave Nectar (optional )
1 teaspoon freshly ground black pepper
Mix with whisk
Add to bowl:
1 seedless cucumber - chop in bite size pieces.
5-6 green onions - chop the white as well as some of the greens
3-5 cloves of garlic - chop
1/2 cup fresh mint - chop
1 cup flat leaf parsley chop
1 container cherry or grape tomatoes cut in half-about 1- 1/2 cups
1 green pepper - chopped (optional)
cayenne pepper to taste (optional )
Add Bulgur
Mix all ingredients together and refrigerate for several hours to marinade.
Serve on Romaine lettuce leaf.
In Lebanon and Syria, where Tabouleh originated, cinnamon and allspice are used in the salad.
Tabouleh is very rich in beta-carotene, protein and lots of vitamins.
Tabouleh Salad
3/4 cups bulgur. Pour 1 cup boiling water over the bulgur and leave it sit 15-20 min or until water is absored.
Put in a seperate bowl:
Zest of one lemon
Juice of 1 lemon-about 1/4 cup
1 teaspoon cumin
1 teaspoon oregano. (optional )
2 Tablespoons Extra Virgin Olive Oil.
3 Tablespoons Apple Juice Concentrate. ( optional, I used it because it helps cut the lemon.)
1 Tablespoon Agave Nectar (optional )
1 teaspoon freshly ground black pepper
Mix with whisk
Add to bowl:
1 seedless cucumber - chop in bite size pieces.
5-6 green onions - chop the white as well as some of the greens
3-5 cloves of garlic - chop
1/2 cup fresh mint - chop
1 cup flat leaf parsley chop
1 container cherry or grape tomatoes cut in half-about 1- 1/2 cups
1 green pepper - chopped (optional)
cayenne pepper to taste (optional )
Add Bulgur
Mix all ingredients together and refrigerate for several hours to marinade.
Serve on Romaine lettuce leaf.
In Lebanon and Syria, where Tabouleh originated, cinnamon and allspice are used in the salad.
2 comments:
Have you tried it with the cinnamon and allspice?
@Anonymous
Thanks for the comment.
No I haven't tried it with the cinnamon and allspice.
It sounds really good. If you try it let me know.
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