Tabbouleh
Ingredients
200g bulgur – rinsed
240ml water
1/4 tsp salt
1 tsp olive oil
2 tomato – diced (2 cups)
1 cucumber – english, peeled and diced (210g)
1/4 tsp salt
175g parsley – roughly chopped
10g mint – roughly chopped
5 spring onions – roughly sliced (52g)
3 tbsp lemon juice
1/4 cup olive oil
2 garlic, clove – minced
1/2 tsp salt
1/2 tsp black pepper, ground
Directions
1
Combine bulgur with water, 1 tsp oil, and 1/4 tsp salt in the Cooking Pot. Close the lid, select the GRAINS setting.
2
In a separate bowl, combine tomatoes, cucumber, and 1/4 tsp salt. Set aside for 10 minutes to allow the salt to pull water from the vegetables.
3
While the bulgur cooks and the cucumbers and tomatoes cure, whisk lemon juice, olive oil, garlic, salt, and pepper together in a small bowl or jar.
4
Once the bulgur is cooked, open the lid, fluff the grains, and transfer to a large mixing bowl.
5
Drain the cucumber and tomato mixture, then combine all ingredients, including the dressing, in a large bowl. Toss until evenly mixed.
Nutritional information
|
Calories: 151.6 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
