A tangy, fresh and crunchy Middle Eastern salad with bulgur or cracked wheat and lots and lots of greens like parsley, mint and cilantro in a lovely light sprinkling of olive oil and lime or lemon juice! Perfect as a side dish with any meal!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients:
½ cup bulgur/cracked wheat/dalia
2 cups finely chopped parsley (curly or flat leaf)
¼ to ½ cup finely chopped fresh mint leaves
½ cup finely chopped tomatoes
¼ cup finely chopped red onions
1 large carrot peeled and grated
2 to 3 tbsp lime juice
3 tablespoons olive oil
½ tsp black pepper powder
1 tsp roasted cumin powder
Salt to taste
Finely chopped cucumbers
Finely chopped green onions
Finely chopped coriander leaves/cilantro
Step 2: Tep-by-step Method to Make Tabbouleh:
Soak dalia/bulgur in at least twice the amount of warm water for 20 to 30 minutes.
Drain, squeeze the water out well and keep aside.
Wash parsley and mint leaves well in plenty of water, drain and pat dry with paper towels.
Finely chop parsley and mint leaves.
Transfer the chopped greens along with chopped tomatoes, onions and carrots to a large mixing bowl.
Add the soaked and drained bulgur to this mixture.
Sprinkle salt to taste, pepper powder, cumin powder, olive oil and lime juice.
Mix well and refrigerate for at least 30 minutes to an hour to allow all the flavors to infuse well.
Serve as a side dish with any meal or enjoy with chips, pita breads, in lettuce cups for a no-carb meal or even in sandwiches for a healthy snack!
Stored in airtight containers, it stays well in the refrigerator for a couple of days; a perfect side dish salad for a party or get together!
Participated in the
Side Dishes Challenge