Tabouli

Serve cold. Yeilds 4 servings. Click here to watch the video.

Recipe provided by Ani Chemilian

Dietary Notes:

Diary free, Nut free, Peanut free, Vegan

Bulgur contains gluten

What you’ll need:

• 2 bunches of parsley

• 1 bunch of green onion

• 2-3 tomatoes

• 1 cup (240mL) extra-fine bulgur

• 3 tablespoons (45mL) lemon juice

• ⅓ cup (80mL) olive oil

• Salt and pepper to taste

The Steps:

1. Whisk together lemon juice and olive oil, and add the bulgur. Mix thoroughly and set aside for 15 minutes, until the bulgur softens and absorbs the oil and juice.

2. Dice your onions and tomatoes finely.

3. Chop very finely, or food-process your parsley. Mix it in with your tomatoes and onions.

4. Add your bulgur, lemon, and olive oil mixture to the salad, and mix thoroughly. Add salt and pepper to taste.

5. Let your tabouli stand for a few minutes to let the oil absorb into the parsley.

Serve with falafel, or your favourite protein. Enjoy!