Ingredientes para Tabbouleh Armenian Cracked Wheat Salad
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Como fazer Tabbouleh Armenian Cracked Wheat Salad
- Rinse 1 cup of fine bulgur wheat and soak it in 2 cups of cold water for at least 1 hour, or up to 2 hours, until softened.
- Drain the bulgur in a fine-mesh sieve and gently squeeze out excess water with your hands. Transfer to a large bowl.
- Finely chop 1 large bunch of fresh parsley (about 2 cups packed), 1/2 cup fresh mint leaves, 1/2 cup green onions (white and green parts), and 1 large tomato (about 1 cup diced).
- Add the chopped herbs and tomato to the bulgur.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, the juice of 2 large lemons, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Pour the dressing over the bulgur mixture and gently toss to combine. Taste and adjust seasonings as needed.
- Allow the salad to sit for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
- Serve the Tabbouleh in a bowl lined with fresh romaine lettuce leaves or tender grape leaves. Use the leaves to scoop up the salad.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
5g
Carbs
6g
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