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Lebanese Bulgur Tabouli
2014-06-09
https://www.metro.ca/userfiles/image/recipes/taboule-de-boulgour-libanais-10096.jpg
PT15M
PT15M
PT30M
Combine water and bulgur in a bowl, cover and let stand for 15 minutes. In the meantime, de-stem and dice the tomatoes.Place in a large bowl.Add the green onions, parsley and chopped mint to the bowl.Once the bulgur has swollen, drain it using a strainer and dry appropriately using a clean towel or by crushing it with your palms.Place it in the large bowl.Add the lemon juice, olive oil and season with salt and pepper.The tabouli should have a glossy sheen.If it appears too dry, add a sufficient amount of olive oil.Serve by placing the Romaine leaves on a serving tray and add the tabouli at the centre.
4
Zeste
0
0
0
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2 1/4 cups (565 mL) boiling water
1 1/8 cup (285 mL) well rinsed, regular brown bulgur
5 large, washed and de-steemed Roma Tomato
3 washed and finely chopped green onion
1 bunch finely chopped flat leaf parsley
1/4 cup (65 mL) washed, dried and finely chopped mint
juice of 2 lemons
1/2 cup (125 mL) extra virgin olive oil
salt and pepper
1 washed and dried romaine lettuce head (leaves only)
Lebanese Bulgur Tabouli
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
2 1/4 cups
(565 mL)boiling water
-
1 1/8 cup
(285 mL)well rinsed, regular brown bulgur
-
5
large, washed and de-steemed Roma Tomato
-
3
washed and finely chopped green onion
-
1
bunch finely chopped flat leaf parsley
-
1/4 cup
(65 mL)washed, dried and finely chopped mint
-
juice of 2 lemons
-
1/2 cup
(125 mL)extra virgin olive oil
-
salt and pepper
-
1
washed and dried romaine lettuce head (leaves only)
Preparation
Combine water and bulgur in a bowl, cover and let stand for 15 minutes. In the meantime, de-stem and dice the tomatoes.
Place in a large bowl.
Add the green onions, parsley and chopped mint to the bowl.
Once the bulgur has swollen, drain it using a strainer and dry appropriately using a clean towel or by crushing it with your palms.
Place it in the large bowl.
Add the lemon juice, olive oil and season with salt and pepper.
The tabouli should have a glossy sheen.
If it appears too dry, add a sufficient amount of olive oil.
Serve by placing the Romaine leaves on a serving tray and add the tabouli at the centre.
Source :
Zeste
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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