Tabouli Salad (Tabbouleh)
Ingredients
The salad
-
½
cup
dry bulgur wheat
-
4
bunches
flat-leaf parsley
-
1
cup
mint leaves
-
¼–½
cup
dill
-
3
medium
tomatoes
-
1–2
Turkish
cucumbers
-
4
scallions
sliced
The dressing
-
1
tablespoon
lemon zest
-
⅓
cup
lemon juice
-
½
cup
olive oil
-
1
teaspoon
salt
-
1
teaspoon
7-Spice
7-Spice mix (optional)
-
1
teaspoon
cumin
-
1
teaspoon
cinnamon
-
1
teaspoon
allspice
-
1
teaspoon
coriander
-
½
teaspoon
nutmeg
-
½
teaspoon
ground cloves
-
½
teaspoon
cardamom
Instructions
- Soak the bulgur wheat in boiling water and cover.
- Wash and chop the parsley, mint, and optional dill, then place in a large bowl.
- Dice the tomatoes and add them to the bowl with their juices.
- Chop the cucumber and onion and add to the bowl.
- Add the soaked bulgur wheat to the bowl and mix well.
- Add lemon zest, lemon juice, olive oil, salt, and 7-spice to the mixture, then stir.
- Refrigerate for 1-3 hours to allow flavors to meld.
- Before serving, taste and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
8 cups
Calories
161
Total fat
11.3g
Total carbohydrates
14.8g
Total protein
3.8g
Sodium
332.9mg
Cholesterol
0mg
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