Tabbouleh is made using Bulgar. Bulgar is broken wheat that has been partially cooked. It’s an ingredient used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.
This is great potluck and summer picnic side-dish.
I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.
Ingredients
For the Bulgur
½ Cup BulgurThis is great potluck and summer picnic side-dish.
I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.
Ingredients
For the Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients
½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing
A Juice of one big Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or to taste
1/4 Teaspoon Freshly Ground Black Pepper
Method
For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.
For the Dressing
In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble
In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds.
Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.
Spoon the salad on to a serving bowl garnish with remaining herbs, pomegranate seeds and chopped cherry tomatoes. Serve and enjoy.
My Notes
You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.
My Notes
You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.
Labels : Main Course, Salads, Side Dish, Mediterranean, Vegan
This salad looks so light and delicious!
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