Zutaten für Tabbouli Tabouli Tabbouleh Salad Parsley Salad
- Fresh Italian Parsley
- 1/2 cup of spring onions (white and light green parts only)
- 1 cup of finely diced tomatoes
- Lemons, Juice Of
- 1/4 cup of extra virgin olive oil
- Bulgur
- Water
- Ground Black Pepper
- Salt to taste
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Zubereitung von Tabbouli Tabouli Tabbouleh Salad Parsley Salad
- Combine 1 cup of burghul and 1 cup of boiling water in a small bowl. Stir well.
- Cover the bowl with a clean tea towel and let it sit until completely cool (approximately 20-30 minutes).
- While the burghul cools, finely chop 2 cups of fresh flat-leaf parsley (Italian parsley preferred), 1/2 cup of spring onions (white and light green parts only), and 1 cup of finely diced tomatoes.
- In a large bowl, combine the chopped parsley, spring onions, and tomatoes.
- Juice 2-3 large lemons (or to taste) and pour the juice over the salad mixture.
- Add 1/4 cup of extra virgin olive oil, salt, and freshly ground black pepper to taste. Start with a small amount of salt and pepper, and adjust according to your preference.
- Gently mix all the ingredients together.
- Add the cooled burghul to the salad and mix thoroughly.
- Taste and adjust seasonings as needed. For a more intense lemon flavor add more lemon juice.
- Serve immediately or chill in the refrigerator for up to 2-3 days to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
6g
Carbs
6g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Salads Side Dishes Pasta Vegetables Asian Middle Eastern No Cook Refrigerator Dinner Party Vegan Vegetarian Grains Lebanese Turkish Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Pasta Rice And Grains Greens Onions Tomatoes Equipment Presentation Served Cold Technique
