Time: 30 min.
Complexity: easily
Servings: 8

Middle Eastern tabbouleh salad is a treasure trove of vitamins and beneficial microelements. It's delicious, filling, and refreshing. The base of tabbouleh is bulgur. Instead of boiling, steam it in boiling water for an hour, which will maximize the grain's nutritional value. The cooked bulgur is mixed with fresh herbs, cucumbers, tomatoes, olive oil, and lemon juice, infusing it with richness and the incredible aroma of mint and green onions. Refrigerate the tabbouleh for an even richer flavor. Serve as an appetizer with flatbreads.

Ingredients:

• 1 cup bulgur
• 1.5 cups of boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup olive oil
• 3.5 tsp coarse salt
• 1 cup chopped green onions (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped parsley (1 bunch)
• 1 hothouse cucumber with skin, seeded and diced
• 2 cups cherry tomatoes, halved
• 1 cup canned chickpeas
• 1 teaspoon freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bulgur groats, cucumbers, cherry tomatoes, chickpeas, lemon juice, green onions, mint

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Preparation:

Step 1
• Place the bulgur in a large bowl, pour boiling water over it, add lemon juice, olive oil, and 1.5 teaspoons of salt. Stir and let stand at room temperature for about 1 hour.
Step 2
• Add green onions, mint, parsley, cucumber, cherry tomatoes, chickpeas, 2 teaspoons of salt, and black pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will be even better if the tabbouleh sits for a few hours.

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