Thursday, 20 August 2015

Tabbouleh (Tabouli)

Never, ever would I think that I could enjoy eating parsley. When I was a child I would pick it out from every dish, even when it was added to a soup! Then I managed to avoid it altogether.

And here I am making lunches that consist mostly parsley.

Tabbouleh is a traditional Lebanese salad. You can find many variations that call for use of mint, green onions and bulghur.

This recipe is very simple yet tasty.

You will need:
parsley - flat  - 1 bunch or 2 cups, chopped
2 medium tomatoes, diced
½ medium onion
½ a cup of  Quinoa or couscous - optional
1 tbl. spoon olive oil
Juice of ½ lemon
¼ teaspoon salt

Rinse and pat dry parsley. Chop the leaves finely. Dice tomatoes and onion. Mix all the ingredients. Add olive oil and the lemon juice. Add salt and pepper to taste.
Chill for 15-20 minutes.

It can be served as a side dish or a lunch on its own. To make it more substantial add Quinoa.

Tabbouleh is very refreshing yet filling. Ideal for when it is hot.


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