Tabbouleh

Name: Tabbouleh - Anabela C.
Ingredients: 1 1/2 dl bulgur; 5 large tomatoes; juice of one lemon; 1 tablespoon of dried mint or 1 dl of chopped fresh mint; 1 finely chopped red onion; one cucumber approx. 400 g; 3 cloves of crushed garlic; 1/2 dl olive oil; approx. 1 kg of finely chopped fresh parsley; salt; black pepper; 1 tablespoon of sumac

Savory - Tabbouleh by Anabela C. - Recipia

Tabbouleh is a vibrant and refreshing salad originating from the Middle East, perfectly combining the fresh flavors of vegetables with the light texture of couscous. This recipe is ideal for warm days or as a side dish to meat dishes. Additionally, it is a simple and quick recipe, perfect for anyone looking to bring a touch of freshness to their daily diet. Preparation time: 20 minutes Cooling time: 30 minutes Total time: 50 minutes Servings: 4 Ingredients: - 200 g couscous - 400 ml water - 2 large ripe tomatoes - 1 large cucumber - 1 bunch of fresh parsley - 1 bunch of fresh mint - 1 small red onion - 4 tablespoons of extra virgin olive oil - 2 tablespoons of freshly squeezed lemon juice - Salt and pepper to taste Instructions: 1. Preparing the couscous: In a pot, bring the water to a boil. Once boiling, add salt and couscous. Stir well, then cover the pot and remove it from heat. Let the couscous steam for about 10 minutes. After it has absorbed all the water, use a fork to fluff it up, making it light and airy. 2. Preparing the vegetables: While the couscous cools, wash and chop the tomatoes, cucumber, red onion, and herbs. It is important to use fresh vegetables as they are key to a delicious salad. Cut the tomatoes into small cubes and the cucumber into thin slices. The red onion can be finely chopped to add a flavorful note. 3. Mixing the ingredients: In a large bowl, combine the cooled couscous, chopped vegetables, and herbs. Add the olive oil and lemon juice, mixing well to combine the flavors. Taste and adjust with salt and pepper as desired. 4. Chilling the salad: After mixing the ingredients well, let the salad chill in the refrigerator for about 30 minutes. This allows the flavors to meld and become more intense. 5. Serving: Tabbouleh is served cold, either as a standalone salad or as a side for grilled meats and barbecues. Add a personal touch by garnishing with a few lemon slices or black olives for an attractive presentation. Practical tips: - Use whole grain couscous for higher fiber content and a more interesting texture. - Experiment with adding other vegetables, such as bell peppers or grated carrots, to diversify the salad. - If you want a vegan version, ensure that the olive oil is of high quality to maximize nutritional benefits. This tabbouleh recipe is not only a light and healthy salad, but also an explosion of colors and flavors that will delight your taste buds. Take advantage of the freshness of the vegetables and the vibrant aroma of mint to create a memorable dish, perfect for any meal!

Preparation

Cut the tomatoes into small cubes and mix them with the bulgur (which will swell as it absorbs the juice from the tomatoes); Prepare a mixture of crushed garlic, olive oil, lemon juice, mint, salt, pepper, and sumac, which I mix well and pour over the tomatoes with bulgur; Chop the cucumber, onion, and parsley (always add the parsley last to keep it fresh and allow it to drain well after washing); Mix all the ingredients, cover the bowl with plastic wrap, and refrigerate for at least 2 hours. The Tabouleh recipe was proposed by Anytza. Discuss more about this recipe on the recipe forum.

Tabbouleh

Preparation

Tags

Categories