Tabbouleh
Do you know that feeling when you're eating something that makes your tastebuds jump? Where you literally feel the vitamins flowing into your body? Something so fresh and delicious that leaves you so happy and nourished? Well, if you don't you should definitely try this recipe. It's super easy to make and you don't need any skills. Throw it all together and enjoy this fabulous explosion of flavors.
I tried to stick onto the original moroccan recipe as good as I could. Since I've eaten the original Tabbouleh quite often, I would definitely say it tastes just as good. I used morrocan preserved lemons here aswell.
They are super simple to make and taste amazing in this dish. You only need salt lemons and water. Basically, you really just have to put every thing to a glass that you can close and let it sit for about 3 weeks. But if you prefer it simple then simply swap them for normal lemons. Be sure to use organic ones though.
So let's not waste any time and rather dive into this burst of color!
- 35 g Bulgur
- 20 ml hot water
- 80 g fresh parsley
- 1/2 onion
- 2 big Tomatoes
- 1/2 cucumber
- 2-3 tbsp pomegrananate seeds
- 2 tbsp preserved lemon zest
- 2 tbsp mint leaves
- 2 pinch salt&pepper
- 4 tbsp olive oil
- 1 drizzle Vegan yogurt
- 4 tbsp lemon juice
- Instructions
- In a medium bowl add bulgur and stir with the hot water. Let that sit for 10 minutes.
- In the meantime chop the parsley and the mint leaves really fine.
- Dice the onion, Tomatoes and Cucumber and
- add everything to the bulgur mixture.
- Now stir together the lemon juice, lemon zest and the olive oil with salt and pepper.
- Pour over the salad and
- squeeze the salad well with your clean hands to get all the aromatics out of it!
- Sprinkle some pomegranate seeds on top and
- serve with vegan yogurt and if you like some
Meloui bread.
Enjoy!
Thank you for trying out my recipe! I hope you enjoyed. Feel free to try other recipes from my blog aswell.