Friday, August 30, 2013

Tabouli

150 g fresh Italian/Flat leaf parsley (This is about 2 bunches), finely chopped.
6 spring onions (About 1 bunch) , finely chopped
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur (cracked wheat)
1 cup water, boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Directions: 
-Add one cup of boiled water and one cup of bulgur in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
-Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
-Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
-Place over the cool bourghul and mix well.
-Serve.
-Refrigerate any left overs for about 2-3 days.

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