Basil Tabbouleh

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This recipe doesn't need cooking, Tabbouleh is a raw salad.

Fadi H. | April 4th, 2024

Recipe of Lebanese

Ingredients:

Qty	Unit	Ingredient
3/4	cup	Bulgur » fine
3/4	cup	Red Onion » minced	Red Onion Red onion - pronounced 'red UHN-yuhn' is a type of onion known for its vibrant red or purple outer skin and white flesh tinged with red. These onions are medium to large in size Read more...
1/2	teaspoon	Ground Allspice	Ground Allspice These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use Allspice whole in marinades; for pot roasting meats and poultry; in fish Read more...
1	cup	Basil » finely chopped
1	cup	Parsley » minced	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most Read more...
1/3	cup	Mint » minced
1/2	cup	Scallions » finely chopped	Scallions Scallions, also known as green onions or spring onions in some regions, are a type of vegetable from the Allium family, which also includes garlic, onions, leeks, and chives. Scallions have a long, thin Read more...
1/4	cup	Lemon Juice » fresh
1/4	cup	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
1	cup	Cucumber » finely diced
1	cup	Tomato » finely diced
1	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1/2	teaspoon	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...

Prep Time	Process Time	Overall Time
20 Minutes	1 Hour	1 hour 20 minutes

Directions:

1. In a bowl, wash the bulgur thoroughly in several changes of cold water until the water runs clear. Let it settle to the bottom before pouring off most of the water, then drain it in a large fine sieve.

2. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let it soak for 1 hour.

3. While the bulgur is soaking, in a large bowl, combine the minced onion with salt and ground allspice. Let the mixture stand for 30 minutes to allow the flavors to meld.

4. After soaking, drain the bulgur in the sieve, pressing hard to extract as much water as possible.

5. Add the drained bulgur to the onion mixture along with the chopped herbs (basil, parsley, mint), scallions, lemon juice, olive oil, diced cucumber, and diced tomato.

6. Season with salt and pepper to taste.

7. Toss the salad well to ensure all the ingredients are evenly distributed and coated with the dressing.

8. The Basil Tabbouleh is ready to be served.

Submitted by Fadi H. | April 4th, 2024 See all of Fadi H.'s Recipes.

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@Fadi H. \| April 4th, 2024
This recipe doesn't need cooking, Tabbouleh is a raw salad. I gave it a 5

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Basil Tabbouleh

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