Tabbouleh is a Levantine salad made mostly of finely chopped parsley, with tomatoes, pomegranate, mint, spring onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper (I also add Paprika).
- Pack of Parsley
- Half pack of Spring Onion
- Half pack of Mint
- 1 Tomato
- 1 Lemon
- Salt & Pepper
- Paprika (approximately 1 teaspoon and optional)
- Fine Bulgur
- Olive oil (approximately 2 teaspoons)
- Pomegranate (optional, for decoration)
Wash and dry the Parsley beforehand and chop it to small pieces, then chop the Spring onion to small pieces as well, chop the mint leaves to small pieces and cut the Tomato to small cube pieces, add all to a bowl and add the salt (to extract the juice from the tomato) and mix it.
Add 3 to 5 tablespoons of Bulgur (no need to wash it as it will absorb the tomato juice), squeeze the lemon and add the juice with the pepper and Paprika (optional) and the olive oil, mix everything, let the Bulgur to absorb all the oil and juices for a bit and add the pomegranate arils on top for decoration.
And most importantly ENJOY!