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Lebanese Tabbouleh Recipe
Lavanya Nair

Lebanese Tabbouleh Recipe

A Middle Eastern salad with bulgur wheat, fresh herbs and produce
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer
Cuisine: Lebanese, Middle Eastern
Ingredients Method

Ingredients
  

  • 1½ cups bulgur wheat
  • 1½ cups water
  • 1 cup fresh chopped parsley
  • ⅓ cup fresh chopped mint
  • ¼ cup finely diced tomatoes
  • ¼ cup finely diced cucumbers
  • ¼ cup finely chopped red onions *or scallions
  • 2 tsp seven spice
  • 1 tsp cumin
  • 2 tbsp fresh lemon juice
  • ¼ tsp sumac
  • ½ tsp black pepper
  • *salt to taste

Method
 

  1. Pour the bulgur wheat into a saucepan and cover with water. Place on the stove at high heat and bring to a boil.
  2. Once the water is boiling, lower the heat and cover with a lid. Let the wheat simmer for 12 minutes.
  3. Once the wheat is cooked, fluff up with a fork and set aside.
  4. Finely chop the parsley, mint, tomatoes, onions, and cucumbers. Add the ingredients to the bulgur wheat.
  5. Squeeze over the lemon juice, drizzle over the oil, and sprinkle the spices along with the sumac.
  6. Add salt to taste and mix well. Taste as you go and see if you need to tweak some spices.
  7. Enjoy the tabbouleh!