Tabouli
Ingredients
- 3-4 tbsp lime juice (lemon juice, if you prefer)
- 3-4 tablespoons cold pressed extra virgin olive oil
- 1/2 cup bulgur wheat, organic preferred
- 4 firm Roma tomatoes, finely chopped and drained
- 3-4 Persian cucumbers or one English, organic preferred
- 1 large or 2 small bunches parsley, tender stems and leaves, rinsed and dried throughly then finely chopped
- 12–15 fresh mint leaves only, rinsed and finely chopped
- 1/2 cup kalamata olives sliced
- 4 green onions, white and green parts, finely chopped
- sea Salt as needed
- romaine lettuce leaves to serve
Preparation
Prepare the bulgur by following the package instructions. Place it in the fridge to cool, this also dries the bulgur
Finely chop the vegetables, herbs as fine as possible
Place the tomatoes in a colander to drain excess juice. Save and use in another recipe or drink it
Place the chopped vegetables, herbs, olives and green onions in a mixing bowl. Add the bulgur and season with sea salt and black pepper. Mix gently
Now add the the lime juice and olive oil and mix again
Cover and chill the tabouli for 30 minutes. Transfer to a serving platter
Best served with romaine leaves or pita. It’s also delicious as part of a mezza with other Mediterranean appetizers like hummus and babaganoush and pita