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Taboule oriental salad
Easy recipe for taboule - a delicious oriental salad with mint, tomatoes, parsley and raisins
EQUIPMENT
INGREDIENTS
- 2 cups bulgur
- 1 cucumber
- 0,8 lb tomato
- 1/2 cup raisins
- 1 small onion
- 1,5 cups fresh parsley leaves
- 2 cups fresh mint leaves
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp freshly ground black pepper
INSTRUCTIONS
- Soak the raisins in a double amount of water an hour before making the salad.
- Place the bulgur together with a double amount of water and pinch of salt in a pot and bring to a boil. Slowly simmer for another 15 minutes until the bulgur soaks in the water. Set aside to cool to room temperature.
- Wash the parsley leaves and fresh mint and shake off the water. Chop into smal pieces.
- Dice the tomatoes, cucumber, and onion into small, bite-sized pieces. If you are using cherry tomatoes, slice them into halves.
- In bowl, mix together the bulgur, vegetables, raisins with freshly choped parsley and mint leaves.
- Add lemon juice and olive oil, together with a pinch of salt and a tsp of black pepper.
- Using a large spoon or your hands, toss everything together and allow to settle and bulgur to soak all the aromas.
- Bon apetit!
Video
NOTES
- Use fresh ingredients and organic olive oil. Taboule oriental salad tastes delicious with a healthier whole-grain bulgur.
- Don't cook the bulgur for too long to avoid making it too soggy. The tomatoes and cucumbers will release some water, which will be additionally soaked by bulgur.
- For a quicker version, use whole-grain couscous.
- Don't spare mint and parsley leaves; these are the ingredients that make taboule salad special from other salads and also bring many health benefits.
- Use room-temperature stored tomatoes; chilled tomatoes from the fridge might lose their aroma over time if stored for longer.
- Give the salad enough time to settle, and the aromas of spices and vegetables fully fuse with the bulgur.
- Skip the raisins if you don't like the taste.
- Explore different aromas with spices like turmeric, sumac, or flaked chilly.
- Keep the salad in the refrigerator for up to three days, ensuring that it's stored in an airtight container or covered with plastic foil.
Nutrition
Serving: 200g | Calories: 415kcal | Carbohydrates: 80.5g | Protein: 12.6g | Fat: 8.7g | Saturated Fat: 1.4g | Sodium: 627mg | Potassium: 905mg | Fiber: 19.2g | Sugar: 15.3g | Calcium: 184mg | Iron: 9mg