Ingredients with Measurements:
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 large cucumber, peeled, seeded, and diced
- 1 pint cherry tomatoes, halved
- 1/2 cup chopped red onion
Special equipment needed:
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the bulgur wheat and boiling water. Cover and let sit for 30 minutes, or until the water is absorbed and the bulgur is tender.
2. In a small mixing bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
3. Add the parsley, mint, cucumber, cherry tomatoes, and red onion to the bulgur mixture. Toss to combine.
4. Pour the dressing over the salad and toss to coat.
5. Chill the salad for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 7g
Substitutions for ingredients:
- Quinoa or couscous can be used instead of bulgur wheat.
- Fresh lime juice can be used instead of lemon juice.
- Any type of fresh herbs can be used instead of parsley and mint.
- Red bell pepper can be used instead of cherry tomatoes.
Variations:
- Add crumbled feta cheese for a tangy twist.
- Add diced avocado for a creamy texture.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Use a sharp chef's knife to chop the herbs and vegetables finely.
- Make sure to remove the seeds from the cucumber to prevent excess moisture in the salad.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Grilled chicken or shrimp
- Pita bread or naan
- Hummus or baba ganoush
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled eggplant
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too wet, drain any excess liquid before serving.
Food safety advice:
- Make sure to wash all vegetables and herbs thoroughly before using.
- Store leftover salad 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, parsley, mint, tomatoes, and onions.
Flavor profiles:
- Fresh, tangy, and herbaceous
Serving suggestions:
- Serve as a side dish or as a light lunch.
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Region: Lebanese