Israeli Tabouleh Recipe
This easy to make salad combines the nutty flavor of bulgar wheat with fresh vegetables and a touch of lemon juice to make a mouth-watering dish that is perfect as a side with meat and rice, or as a light salad for any meal.
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Israeli Tabouleh Recipe
This easy to make salad combines the nutty flavor of bulgar wheat with fresh vegetables and a touch of lemon juice to make a mouth-watering dish that is perfect as a side with meat and rice, or as a light salad for any meal.
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| Servings |
| 8people |
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Ingredients
- 1cup bulgar wheat, soaked
- 3roma tomato, chopped
- 3 green onion, chopped
- 1 1/2bunches parsley, finely chopped
- 1large english cucumber, peeled and choppedor 6 small persian cucumbers
- 1/3cup olive oil
- 4-5tablespoons lemon juiceadd more if desired
- 1 1/2teaspoon salt
Instructions
- In small bowl, rinse and soak bulgar in 3 cups boiling water for 1 hour. Strain water from bulgar and transfer to a medium bowl.
- Add tomatoes, green onion, cucumbers, parsley and toss to combine.
- In small bowl, whisk together olive oil, lemon juice, and salt. Pour dressing over tabouli and toss until salad is evenly coated. Refrigerate atleast 1 hour before serving.
Recipe Notes
Recipe Notes:
- Adjust lemon and salt as desired.
- Although tabouli is traditionally served as a side with meat and rice, it also makes a great topping on tacos, fish, sandwiches, serve it with eggs for breakfast and more.
Recipe by Vivi Mizrahi for www.culinarybutterfly.com