Tabouli
Monday, September 20, 2021
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This burghul salad is a great accompaniment to barbecued lamb.
The ingredient of Tabouli
- 135g 3 4 cup fine burghul
- 80ml 1 3 cup fresh lemon juice
- 60ml 1 4 cup olive oil
- sea salt freshly ground black pepper
- 3 ripe about 340g egg tomatoes halved deseeded finely chopped
- 1 telegraph cucumber halved lengthways deseeded cut into 1cm cubes
- 3 green shallots ends trimmed thinly sliced
- 4 cups loosely packed coarsely chopped fresh continental parsley
- 2 3 cup loosely packed coarsely chopped fresh mint
The Instruction of tabouli
- place the burghul in a medium bowl add enough cold water to cover and set aside for 1 hour to soak
- drain burghul through a fine sieve and use your hands to squeeze out any excess moisture spread burghul over a baking tray lined with paper towel and set aside for 30 minutes to dry
- combine the lemon juice and oil in a screw top jar season with sea salt flakes and pepper shake until well combined
- combine burghul tomato cucumber green shallot parsley and mint in a large serving bowl drizzle with dressing and stir to combine serve immediately
Nutritions of Tabouli
fatContent: 183 552 caloriessaturatedFatContent: 10 grams fat
sugarContent: 16 grams carbohydrates
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a