Ingredients with Measurements:
- 1 cup bulgur wheat
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cups fresh parsley, chopped
- 1 cup fresh mint, chopped
- 1/2 cup red onion, diced
- 2 cups cooked and diced beets
- 1/2 cup crumbled feta cheese
Special Equipment Needed:
- Large mixing bowl
- Measuring cups and spoons
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. In a large mixing bowl, combine the bulgur wheat, water, salt, and black pepper. Stir well and let it sit for 30 minutes until the bulgur wheat is tender.
2. In a separate bowl, whisk together the olive oil and lemon juice.
3. Add the parsley, mint, red onion, and cooked beets to the bulgur wheat mixture. Toss to combine.
4. Pour the olive oil and lemon juice mixture over the tabbouleh and toss again.
5. Add the crumbled feta cheese and gently toss to combine.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 290
- Fat: 16g
- Carbohydrates: 32g
- Protein: 7g
- Fiber: 7g
Substitutions for ingredients:
- Quinoa or couscous can be used instead of bulgur wheat.
- Cilantro can be used instead of parsley.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add chopped cucumber or tomato for extra crunch.
- Use roasted beets for a deeper flavor.
- Add chickpeas or grilled chicken for extra protein.
Tips and Tricks:
- Make sure to rinse the bulgur wheat before using it to remove any excess starch.
- Use fresh herbs for the best flavor.
- Let the tabbouleh sit for at least 30 minutes before serving to allow the flavors to meld together.
Storage Instructions:
- Store leftover tabbouleh in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Tabbouleh is best served cold, but can be reheated in the microwave or on the stovetop if desired.
Presentation Ideas:
- Serve the tabbouleh in a large bowl or on individual plates.
- Garnish with extra herbs or diced beets.
Garnishes:
- Fresh herbs
- Diced beets
Pairings:
- Grilled chicken or fish
- Pita bread or crackers
Suggested Side Dishes:
- Hummus
- Baba ganoush
- Greek salad
Troubleshooting Advice:
- If the tabbouleh is too dry, add more olive oil or lemon juice.
- If the tabbouleh is too wet, add more bulgur wheat.
Food Safety Advice:
- Make sure to wash all produce before using it.
- Store leftover tabbouleh in the refrigerator and discard any leftovers after 3 days.
Food History:
- Tabbouleh is a Middle Eastern dish that originated in Lebanon.
Flavor Profiles:
- Fresh, tangy, and earthy
Serving Suggestions:
- Serve as a side dish or as a light lunch.
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Region: Lebanese