Tabbouleh Salad

A classic dish from Mediterranean cuisine with a unique taste. I learned about this salad from my sister who lives in Jordan, where this salad is very popular. The salad is quite ancient, originating in the Middle East. A somewhat unusual recipe - lots of lemon juice and herbs, bulgur simply soaked, but believe me it is very delicious, satisfying, and most importantly, healthy. The grain swells and gives a feeling of fullness. Parsley reduces swelling, lemon juice with olive oil cleanses the liver. The salad keeps well in the refrigerator for 2-3 days.

Bulgur

1/2 cup

Water

1/2 cup (boiling)

Parsley

2 bunches

Cilantro

1 bunch

Mint

a few leaves

Tomatoes

3 pcs

Lemon

1 pc (juice)

Olive oil

5 tbsp

Salt

to taste

To make Tabbouleh Salad, pour boiling water over bulgur, cover with a lid or a tight cloth, and let it sit for 30 minutes until all water is absorbed.

You can use couscous or good quality regular wheat grain instead of bulgur. In my case, it's wheat grain.

Wash and finely chop the herbs. Dice the tomatoes. In a bowl, place the soaked bulgur, tomatoes, and herbs.

In a cup, mix olive oil and lemon juice, add salt, and whisk. Add the resulting sauce to the salad and mix. The salad is ready!

You don't have to add salt to the salad, I prepare it without salt.

Before serving, let the salad rest in the refrigerator for about an hour. Tabbouleh Salad pairs excellently with beef shashlik, any fatty meats, and grilled dishes. Enjoy your meal!

(5/5)