Brazilian recipe
Tabbouleh Salad
Tabbouleh is a refreshing, vibrant salad celebrated for its generous use of fresh herbs and grains, making it the perfect side dish for any meal.
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Ingredients
45g fine bulgur wheat
200g tomatoes, deseeded and diced
1 onion, finely diced
2 cucumbers, diced
1 bunch flat-leaf parsley, finely chopped
Fresh mint, finely chopped
Fresh parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 teaspoon nutmeg
200g tomatoes, deseeded and diced
1 onion, finely diced
2 cucumbers, diced
1 bunch flat-leaf parsley, finely chopped
Fresh mint, finely chopped
Fresh parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 teaspoon nutmeg
Where to find ingredients
Bulgur wheat can be found in the grains aisle of larger supermarkets or local health food shops. Fresh herbs like parsley and mint are available in the produce section of local markets.
Preparation method
- Place the bulgur wheat in a mixing bowl.
- Cover with water and leave to hydrate for 2 hours.
- Rinse the wheat under cold running water.
- Drain the wheat thoroughly using a fine-mesh sieve.
- Squeeze the wheat with your hands to ensure all excess moisture is removed.
- Rinse the diced onion under cold water and drain well to mellow the bite.
- Combine the bulgur, onion, and all other ingredients in a bowl.
- Set the tomatoes aside to be added only at the final moment.
- Cover the bowl and refrigerate for at least 8 hours.
- Fold in the diced tomatoes just before serving to maintain their texture.
Observations
This recipe perfectly balances the nutty texture of bulgur wheat with the crisp brightness of fresh vegetables and aromatic herbs. Letting the salad rest in the refrigerator is a crucial step, as it allows the flavours to meld and develop into a cohesive, refreshing blend.
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