Brazilian recipe
Tabbouleh Salad (Tabule)
Tabbouleh is a vibrant and refreshing herb-based salad, celebrated for its perfect balance of fresh greens and grains, making it an excellent side dish for many meals.
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Ingredients
45 g fine bulgur wheat (trigo para kibe)
200 g tomatoes, diced and deseeded
1 onion, finely diced
2 cucumbers, diced
1 bunch fresh parsley, chopped
Fresh mint, chopped
Fresh coriander, chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 teaspoon nutmeg
200 g tomatoes, diced and deseeded
1 onion, finely diced
2 cucumbers, diced
1 bunch fresh parsley, chopped
Fresh mint, chopped
Fresh coriander, 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
You can find bulgur wheat, fresh parsley, mint, and high-quality vegetables at local Lusaka fresh produce markets, such as Soweto Market or major supermarket produce aisles. If bulgur wheat is unavailable, cracked wheat is a suitable substitute.
Preparation method
- Place the bulgur wheat in a mixing bowl.
- Cover with water and let it soak for 2 hours.
- Rinse the bulgur wheat under cold running water.
- Drain the wheat thoroughly using a fine-mesh sieve.
- Squeeze the bulgur with your hands to remove any excess moisture.
- Rinse the diced onion under cold water and drain well.
- 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.
- Gently fold in the diced tomatoes just before serving.
Observations
This recipe expertly balances the chewy texture of bulgur wheat with the crisp brightness of fresh vegetables and aromatic herbs. Letting the salad rest in the fridge is essential, as it allows the ingredients to meld and the flavors to fully develop.
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