Ingredients with Measurements:
- 1 cup bulgur wheat
- 2 cups boiling water
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups grated carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
- 1/2 cup chopped cucumber
- 1/2 cup chopped cherry tomatoes
Special equipment needed:
- Large mixing bowl
- Fine mesh strainer
- Measuring cups and spoons
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Rinse the bulgur wheat in a fine mesh strainer and place it in a large mixing bowl.
2. Pour 2 cups of boiling water over the bulgur wheat and let it sit for 30 minutes, until the water is absorbed and the bulgur is tender.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
4. Add the grated carrots, chopped parsley, chopped mint, chopped green onions, chopped cucumber, and chopped cherry tomatoes to the mixing bowl with the bulgur wheat.
5. Pour the dressing over the vegetables and bulgur wheat and toss to combine.
6. Taste and adjust seasoning as needed.
7. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 230
- Fat: 12g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 5g
Substitutions for ingredients:
- Bulgur wheat can be substituted with quinoa or couscous.
- Carrots can be substituted with beets or sweet potatoes.
- Parsley and mint can be substituted with cilantro or basil.
- Green onions can be substituted with red onions or shallots.
- Cucumber can be substituted with zucchini or celery.
- Cherry tomatoes can be substituted with regular tomatoes or roasted red peppers.
Variations:
- Add feta cheese or chickpeas for extra protein.
- Add raisins or dried cranberries for a touch of sweetness.
- Add chopped nuts or seeds for crunch.
Tips and tricks:
- Make sure to rinse the bulgur wheat before cooking to remove any debris.
- Use a sharp knife to chop the vegetables for a clean cut.
- 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 or at room temperature, so there is no need to reheat.
Presentation ideas:
- Serve the tabbouleh in a large bowl or on a platter for a family-style meal.
- Garnish with extra herbs or lemon wedges for a pop of color.
Garnishes:
- Fresh herbs, lemon wedges, or chopped nuts.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with pita bread or crackers for a light lunch or snack.
Suggested side dishes:
- Hummus, baba ganoush, or tzatziki.
Troubleshooting advice:
- If the tabbouleh is too dry, add more olive oil or lemon juice.
- If the tabbouleh is too wet, add more vegetables or bulgur wheat.
Food safety advice:
- Make sure to wash all vegetables before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Tabbouleh is a traditional Middle Eastern salad made with bulgur wheat, vegetables, and herbs.
Flavor profiles:
- This dish is fresh, bright, and herbaceous with a slight crunch from the vegetables and bulgur wheat.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
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Region: Lebanese