TABOULI (TABBOULEH) SALAD

TABOULI (TABBOULEH) SALAD

Music: Hala Lala Layya - Lebanese Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my version of "TABOULI SALAD", a light and healthy Middle Eastern dish. If your ingredients slightly more or less it's alright, it doesnt't have to be exact. It can also be prepared with cooked couscous or quinoa, if desired. Dig into this cool salad for a perfect summer meal :)

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INGREDIENTS

1/2 cup fine bulgur
1 cup fresh parsley
14-15 fresh mint leaves
6-7 sprigs green onion
1 large tomato
3 small cucumbers
1 lemon
Salt
Olive oil

DIRECTIONS

Combine the bulgur and a pinch of salt in a bowl, mix.
Get 1 cup of hot water. Add 3 real tbsp water at a time to bulgur and mix. Cover and set aside.
*Add water to bulgur gradually, to avoid bloating after eating.
Meanwhile, rinse the veggies.
Chop the green onions finely and transfer to a bowl.
After choping each vegetable, add water to bulgur.
(3 tbsp water, mix, cover)
Chop the parsley and mint leaves.
3 tbsp more water to bulgur, mix and cover.
Peel the cucumbers if desired.
Then slice both ends off and cut in halves.
Using a spoon remove the seeds.
And cut into tiny cubes.
It is the time for watering the bulgur, repeat the same process :)
Cut tomato into eight pieces.
Remove the seeds then cut into cubes.
Add 3 tbsp water one last time to bulgur and taste for doneness.
Let stand covered, for 5 minutes, to absorb the last 3 tbsp water.
After 5 minutes mine was softened, you may keep adding water if needed.
I used a little more than 1/2 cup hot water in total, 3 tbsp at a time for five times.
Next, combine the chopped veggies and bulgur then mix.
Add 1/4 tsp (or to taste) salt, mix.
Grate the lemon (just a tiny bit) then squeeze the juice into the salad.
Drizzle with olive oil on top and check for seasoning.
Although you can serve immediately, Tabouli is even better the next day :)


READY :) Thank You For Watching!

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