Have you ever eaten real Lebanese Tabouleh ? If so, this recipe is probably very similar to the one you ate / made. If not, then please try it, as it is soooooooo delicious, fresh, flavorful, and healthy ! Yes healthy as it blends parsley and mint with tomatoes, lemon, EVOO and very little wheat. You can even make it GF using quinoa, cauliflower or brocoli rice instead of bulgur. It's been super hot lately in SG and this very simple salad has been on rotation in our menu over the last few weeks I must confess :) Of course it is an entree and not enough for a meal, but from a nutrition point of view, it brings you so much antioxidants, vitamin A, K and C (parsley contains 3 times more Vitamin C then oranges). Recipe is super basic, it just requires a bit of time to finely shred / mince the herbs (use a herb grinder if you have one to save time :). Make it shortly before eating to ensure you maximize vitamin intakes !
Ingredients
Serves 4-6 - 4 bunches Parsley super super finely shredded - 1 bunch mint super super finely shredded - 3 super finely sliced green onions - Optional 1/2 red onion diced super thin - 2 large ripe tomatoes finely chopped and deseeded - 1/4 cup super fine Bulgur - Juice of 2 lemons - 1/4 cup EVOO - Salt and pepper to taste
Instructions
Soak the bulgur in water and set aside.
Mix together all the herbs, tomatoes and onions
Drain the bugur and add it to the bowl.
Add the lemon juice, EVOO, salt & pepper then mix all the ingredients thoroughly.
Taste check and adjust the lemon, salt and pepper if needed.
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