Tabouli Salad
Easy Tabouli Salad with bulgur wheat, tomatoes, onions, parsley, and mint. Perfect side dish for Brazilian Baked Kibbeh
Ingredients
- ½ cup fine bulgur wheat
- 3/4 cup boiling water
- 2 ripe tomatoes
- ½ onion
- 1½ cups fresh parsley leaves about 1 bunch
- ¾ cup fresh mint leaves about 1 bunch
- Juice of 1 lime
- ¼ cup olive oil
- Salt to taste
Instructions
- In a medium bowl, place the bulgur wheat, cover with boiling water, and let it hydrate for 20 minutes or until the water is completely absorbed by the wheat. Meanwhile, prepare the other ingredients.
- Wash, dry, and cut the tomatoes in half. Discard the seeds and cut each half into small cubes. Wash, dry and cut your cucumbers. Peel and cut the onion into small cubes.
- Wash and thoroughly dry the parsley and mint leaves – to make it easier, use a salad spinner so the leaves are very dry. Coarsely chop the parsley and mint.
- In a bowl, place the chopped onion, tomato, parsley, and mint. Season with lime juice, olive oil, and salt to taste, and mix well. Add the hydrated bulgur wheat and mix gently with a spoon – the bulgur wheat is added last to avoid becoming soggy. Taste and adjust the salt.
Notes
Please Note that calories provided are only an estimate