Tabbouleh salad
Discover the vibrant flavors of Tabbouleh salad. Made with fresh herbs, tomatoes, bulgur, and a zesty lemon dressing, it's a refreshing and wholesome dish.
Ingredients:
- 1 large bunch of parsley
- 2 medium tomatoes
- 1 cup fine cracked wheat, bulgur, or quinoa
- 1 bunch of green onions
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup extra virgin olive oil
- 3 teaspoon high-quality sea salt
- 1 teaspoon freshly ground pepper
Instructions:
- Place the crushed wheat in a bowl and soak in water. Allow it to sit until the crushed wheat is tender, for about half an hour. If using bulgur, which is coarser than cracked wheat, the soaking time may need to be increased to one hour. If opting for quinoa, prepare according to instructions and let it cool.
- Cut parsley leaves into tiny pieces and place them in a spacious bowl. To swiftly trim the herb's stems, use kitchen scissors.
- Dice the tomatoes and finely chop the green onions, using only the green parts. Add them to the bowl.
- Drain the liquid from the cracked wheat or bulgur and press out any excess water. An efficient method is to take small amounts of wheat in your hand and squeeze out the water immediately. Then incorporate these into the salad.
- Stir thoroughly.
- Pour in the lemon juice, olive oil, salt, and pepper. Mix once more.
- Season according to your preferences and savor the dish!
Summary:
- Calories: 1169 kcal
- Fat: 58 g
- Protein: 25 g
- Carbs: 156 g
- Potassium: 2116 mg
- Magnesium: 310 mg