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
Combine bulgur with water, 1 tsp oil, and 1/4 tsp salt in the Cooking Pot. Close the lid, select the GRAINS setting.
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.
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.
Once the bulgur is cooked, open the lid, fluff the grains, and transfer to a large mixing bowl.
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.
