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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Middle Eastern · Salad

Tabbouleh I

Serves 8

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup (240 ml) bulgur wheat (medium grind)
  • ½ cup (120 ml) olive oil
  • ½ cup (120 ml) lemon juice
  • 1 tbsp salt
  • Ground black pepper
  • 1 bunch parsley (Italian or curly)
  • ½ green bell pepper (optional)
  • ½ red bell pepper (optional)
  • Sliced ripe olives (optional)
  • 1 dash of ground nutmeg (optional)
  • 2–3 ripe tomatoes (optionally peeled)

Method

  1. Cover the wheat in boiling water and let stand for 5 minutes; drain.
  2. Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.
  3. Core and finely chop the bell peppers.
  4. Remove the larger stems from the parsley and finely chop.
  5. Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.
  6. Quarter the tomatoes and discard seeds. Chop finely.
  7. Mix all vegetables along with olives and nutmeg into the wheat.
  8. Refrigerate at least 4 hours.