Tabbouleh with green onions
3 servings
40 minutes
Tabbouleh with green onions is a classic dish of Lebanese cuisine, a true embodiment of freshness and lightness. Its base is tender bulgur soaked in fragrant lemon-oil dressing. Green onions add zest, while parsley enriches the flavor with green notes. Juicy tomatoes provide a slight tang and juiciness, creating harmony with refreshing lemon juice. This dish is perfect as a standalone salad or a side for meat and fish. Tabbouleh is not just a culinary creation but a symbol of Eastern hospitality, often served at family celebrations and gatherings. It is light, nutritious, and filled with Mediterranean aromas, ideal for health food lovers.
1
Soak bulgur in boiling water in a 1:2 ratio, let it sit covered for 15-20 minutes.
- Bulgur: 1 glass
2
Whisk lemon juice with oil, pepper, and salt into a uniform emulsion.
- Lemon juice: 30 ml
- Olive oil: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
3
Finely chop the green onion and parsley.
- Spring onion: 1 bunch
- Parsley: 1 bunch
4
Remove the seeds from the tomatoes and chop them finely.
- Tomatoes: 4 pieces
5
Add bulgur to the lemon-butter dressing and mix well.
- Bulgur: 1 glass
6
Add all the vegetables there. Mix.
- Tomatoes: 4 pieces
- Spring onion: 1 bunch
- Parsley: 1 bunch
7
Garnish with mint or parsley.
- Parsley: 1 bunch
