The Pioneer Woman Tasty Kitchen
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Middle Eastern Tabbouleh Salad

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Level: Easy

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Description

A fresh, herby salad traditionally served as part of an Arabic mezze. Dressed with zesty lemon and oil, this is a beautiful and light side dish which is highly versatile.

Ingredients

  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1 bunch Parsley, Finely Chopped (very Finely Chopped)
  • 20 grams Bulgur Wheat
  • 2 whole Tomatoes
  • 8 leaves Mint, Very Finely Chopped
  • 1 whole Large Green Onion, Thinly Sliced (Green And White Parts)
  • Freshly Ground Black Pepper, To Taste

Preparation

Whisk lemon juice and olive oil together in a bowl. Place the parsley between 2 pieces of paper towel to remove as much moisture as possible.

Rinse bulgur wheat under cold water. Place in a small bowl and cover with boiling water. Leave to swell, around 20 minutes.

Cut tomatoes into quarters. Use a knife to cut out the seeds and discard. Blot the inside of the tomatoes with paper towel then dice the flesh into small pieces.

Drain bulgur and mix with parsley, mint, spring onion, tomatoes and dressing mixture. Combine well and top with some freshly ground pepper.

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