Tabbouleh Salad
Tabbouleh salad's roots are in Lebanon. It is an integral part of any Middle Eastern meze. This salad is perfect along heavy fatty dishes, since its sourness can be very helpful in their digestion. The following recipe has a little twist: the pomegranate seeds.
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1 cup thin bulgur
2 cups parsley
2 cups coriander leaves (cilantro)
1cup fresh mint leaves
3 spring onions
2 firm tomatoes
seeds of 1 medium pomegranate
2 large lemons
olive oil
salt
Preparation time: 15 min
Difficulty level: Easy
Servings: 6
Ingredients
Preparation
Put the bulgur in a small bowl.
Pour 1 cup of boiling water.
Add 1 tbsp. olive oil, mix with a fork, cover and let rest for 10 mins.
Meantime remove the mint leaves from the stems and chop very thinly with parsley, coriander and the spring onions.
Dice the tomatoes very thinly and add them too
Squeeze the lemons into the salad.
Dice the skin of half lemon very thinly and add to the salad.
With a fork stir the bulgur so there are no lumps, and add to the salad.
Pour plenty of olive oil and salt. Let rest for 15 minutes and serve.
