Taboule
This is a summery salad dominated by fresh parsley. This version is from a Lebanese friend of mine and tastes like authentic Mediterranean cuisine.
Servings: 4 people
Cost: 10
Ingredients
- 1/4 cup fine bulgar wheat
- 2-3 tomatoes chopped. There should as much copped tomato as chopped parsley.
- 2 green onion finely chopped, sprinkle with cinnamon, set aside
- 1 cup flat leaf parsley finely chopped
- 12-15 fresh mint leaves finely chopped
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 3-4 tbsp olive oil extra virgin
- salt and pepper to taste
- feta cheese optional
Instructions
- In a bowl, soak bulgar in room temperature water, while you prepare the other ingredients. The amount of soaking is personal preference. Some like it hard and some like it soft. If it's your first time making it, aim for al dente. Hand squeeze it to remove excess water when done soaking.
- Mix chopped tomatoes, green onion and parsley, mint, and lemon zest. Add bulgar when ready.
- In a separate bowl, whisk olive oil, pomegranate molasses, lemon juice, salt and pepper and pour over salad. If you don't have pomegranate molasses, then use 3 tbsp lemon juice.