Homemade Tabbouleh
ThIs is such an easy and delicious salad full of nutrients.
Perfect on wraps, sandwiches and rolls or as a side dish
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Ingredients
1/2 cup burghul
2 cups loosely packed flat leaf parsley finely chopped (see notes)
3 medium tomatoes
chopped finely
1 red / purple onion finely chopped
1 cup of mint finely chopped
1/2 cup lemon juice
1/4 cup olive oil
Method.
1. Cover Burghul with cold water , leave 10 minutesuntil it softens. Drain in a strainer to remove excess water.
2. In a bowl combine parsley, mint,onion and tomatoes, add burghul.
3 . Add the lemon juice and oil and gently mix well.
4. Cover and keep refrigerated. Will last up to 5 days.
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Notes
1. You can half the recipe or double
2. I used a food processor to chop everything.
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3. I also use most of the parsley stalk , that's where a lot of nutrients are. But I use a food processor.
4. 3 cups of parsley is equal to the large bunch you find in big fruit shops or 8 small bunches.
Parsley is so easy to grow so better from your own garden.
sorry.
oink oink
One little prick and....oh, never mind.
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