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Tabouleh, VegFusion style

Since spring is just around the corner, I thought this salad would freshen things up a little.

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This is a sharp and refreshing salad which makes a good side dish to falafels. My version of is slightly different. It is more on the kısır side than tabouleh. Hope you enjoy it.

Tabouleh, VegFusion style
½ cup fine bulghur (bulgar)
1 spring onion (scallion), thinly sliced
½ Lebanese cucumber, diced
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
1 small tomato, chopped
Salt and pepper

½ cup extra virgin olive oil
½ lemon, squeezed

• To prepare bulgur: Place bulgur in a bowl and add boiled water just enough to cover it all. Put a flat place on top the bowl and let it swell for a while. Fluff it up with a fork.
• Whisk together olive oil and lemon juice. Season with salt and pepper to taste.
• Mix dressing with bulgur and chill overnight.
• Stir in chopped tomatoes, cucumber, fresh mint and parsley immediately before serving.

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