Tabbouleh… A Salad With Bulgur
About Tabbouleh... A Salad With Bulgur
TABBOULEH, IS A MIDDLE EASTERN SALAD MADE WITH BULGUR (DALIA) AS THE MAIN INGREDIENT.
Yes, you have heard of bulgur in milk as porridge or in savoury form, cooked with veggies.
But Tabbouleh is in the form of salad, so no cooking involved, to which veggies, herbs and dressings are added and done.
Herbs like mint, parsley and Dressing Vinaigrette gives it an awesome taste.
As far as nutritional value is concerned, I don’t think I need to say anything.
Bulgur with loads of veggies…. what else can we ask for.
Its very simple to make. Gets ready in just 10-15 minutes.
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Recipe Time & More
Ingredients
- 1/2 Cup Bulgur (dalia bulgur)
- 1/2 Water (hot)
- 1 Piece Cucumber
- 1 Piece Tomato
- 1/4 Cup Spring Onions
- 1/4 Cup Parsley
- 1-2 tsp Salt (or as per taste)
- 3 tbsp Vinaigrette (recipe in notes)
- 1 tsp Lmon Juice (lmon juice)
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Instructions
- Gather All the ingredients.
- Roast Bulgur on medium flame till light golden colour.(See Note 1)
- Soak Roasted Bulgur in very little water for roughly 15 minutes. In this time, bulgur will swell up absorbing all the water.(See Note 2)
- While the bulgur is being soaked, use this time in chopping cucumber, tomatoes, spring onion and parsely/mint.
- Take soaked Bulgur in a big bowl, add all the chopped veggies, salt and vinaigrette.
- Add lemon juice, if required.
- Toss nicely, cover with cling film and chill in fridge.
- Serve with love.
Recipe Notes
- If taking roasted bulgur then skip the first step.
- Ensure that after soaking, there is no water in the bowl. In case some water is left after soaking bulgur then keep it in a colander for few minutes.
- After soaking, bulgur will get double in volume, like 1 cup roasted Bulgur will become almost 2 cups. So take accordingly.
- Chop spring onion along with leaves.
- Chop cucumber and tomatoes very finely so as to go nicely with little granules of Bulgur.
- Parsely, mint as well spring onion leaves give very good taste to the salad, so use them liberally. In case, parsley is not available then use the only mint.(even I used only mint).
- In the water used for soaking bulgur, you can even put the lemon zest, mint and parsley stems for flavouring. Later, just remove these.
- Tastes best when cold.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Samira Gupta
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Absolutely wonderful! Can’t wait to make it.
I’m in love with this recipe already!
So delicious! Excited to make it.
Such a great recipe! Can’t wait to try it.