Welcome, Chef knows blog with “How to make Tabbouleh salad Recipe. In fact, I’m going to make the prediction, that if you try this it may and probably will become one of your new favourite cold side dishes.
I haven’t even mentioned how much healthier this is, which I probably will later but for now, let’s just go ahead get started and we’ll begin by prepping our herbs. And I’m going to be using three of them starting with two large bunches of parsley and I will also go with some fresh mint, which always provides a beautiful sweet aromatic.
Step of how to make tabbouleh salad
Whatever it’s used in and then what we’ll want to do after, I have washed and picked out most of the stems is to take approximately half of these herbs and well wash with cold water. Before I soak Bulgar Wheat, must be got to rinse it off so I ‘ll take a couple of cups of Bulgar and rinse that under cold water for a minute or two. Strain under the running cold water and keep aside, for 15 minutes, then Squeeze well and keep aside in a bowl.
I can go ahead and chop the bunch of mint and parsley, use a sharp knife, I really do not have any tips here except for maybe super fine, tabbouleh is first and foremost a herb salad so I definitely want to feel and see this stuff. So I don’t think we want these herbs to too fine.
It is my way to how to make Tabbouleh salad recipe. Make mine dressing before, that I will add a few peeled garlic cloves and olive oil blend until very smooth. Freshly squeezed juice from 2 lemons, I am going to add more of these ingredients with chopped red onion, and tomato.
Then mix all the salad dressing ingredients very well the key is to use fresh herbs and vegetables. add the salad dressing with all the other ingredients. And toss it all together, adjust seasoning. This is an incredibly tasty salad that is heart-healthy with high dietary fibre, which will make you feel full and is a great choice for weight management. I am sure this, you must know the steps of how to make tabbouleh salad recipe and it is the best part of Lebanese cold mezze.
TABBOULEH LEBANESE SALAD
Fresh greeny healthy Lebanese salad.
- 2 Bunch Arabic parsley
- 1 Bunch Mint
- 1/2 Cup Bulgur wheat
- 2-3 Tbsp Extra virgin olive oil
- 1 Tbsp Lemon juice
- A Pinch Salt As required
- 1 No White onion
- 1 No Red Tomatoes
- 1-2 no Garlic cloves
Finely chopped both parsley and mint leaves.
Wash with running cold water, strain well and keep aside in a bowl.
Soak Bulgar wheat, keep for 15 minutes. Then strain and well squeezed.
Blend garlic cloves with little olive oil, Chopped the white onion and tomatoes.
Put together in a large mixing bowl with chopped parsley and mint. Seasoning with salt and lemon juice, mix well.
For best results, cover this salad and refrigerate for 20 minutes.
Transfer to a serving bowl garnishing with a lemon slice.