TABOULI SALAD

Tabouli or often called  Tabbouleh is a Mediterranean salad made of  lots of parsley,vegetables and bulger wheat with olive oil and lime on top for seasoning. Tabouli is very popular in Middle East but gaining lot of popularity in other parts of the world as a healthy ,vegan dish.

Often parsley is widely used to garnish any dish but in this dish it is the main ingredient and used in large quantity.

INGREDIENTS

• 2 Large bunches of  Parsley (chopped)
• 1 Cucumber ,peeled and diced
• finely chooped onions
• 1 Tomatoes diced
• Bulgur wheat OR quinoa for a gluten-free option (amount varies depending on your preference)
• Olive oil (just enough to spray over the salad)
• Fresh lemon juice of one lemon (or more), squeezed
• All spice (to taste)
• Sea salt (to taste) – optional
• lemon

HOW TO MAKE IT WITH BULGER WHEAT

• Place bulgur wheat in a small bowl. Bring 1 cup water to bubble and pour over bulgur wheat. Mix and adsorb for 30 minutes until water is retained. Try not to deplete.
• While the bulgur wheat is absorbed in water ,prepare  vegetables and spices.
• To make the dressing, combine as one the lemon juice, olive oil, cumin and salt in little bowl.
• Throw the bulgur wheat, vegetables and spices together. Mix in the dressing. Refrigerate no less than an hour prior to serving. Saves for a long time in fridge.

HOW TO MAKE IT WITH BULGER WHEAT

• Cook quinoa as per package directions. About ⅓ cup uncooked quinoa leads to 1 cup cooked. If cooking in pressure cooker combine 1 cup rinsed quinoa with 1¼ cup water, ¼ teaspoon salt and pressure cook for 1-2 minutes, high pressure.
• prepare  vegetables and spices.
• To make the dressing, combine as one the lemon juice, olive oil, cumin and salt in little bowl.
• Throw the bulgur wheat, vegetables and spices together. Mix in the dressing. Refrigerate no less than an hour prior to serving. Saves for a long time in fridge.

This is a vegetarian dish, and can be gluten free if you use quinoa other than bulger wheat.