Tabbouleh Salad
Rate this recipe
2.3/5
(3 Votes)
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Ingredients
- 2 cups bulgur
- 3 cups chopped tomatoes
- 2 cucumbers
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 6 spring onions
- the juice of 3 lemons
- 1/2 cup extra virgin olive oil
- 1/2 bunch of fresh mint
- salt and pepper
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cost Budget Friendly
Preparation
Step 1
Cook the bulgur according to the package and strain.
Step 2
In a large bowl, season the bulgur with the lemon juice and olive oil.
Step 3
Cut all the vegetables into small pieces, add to the bulgur.
Step 4
Thinly slice the spring onions and add to the bulgur and vegetables. Season with salt and pepper. Mix everything together.
Step 5
Let cool in the fridge for 2 hours, then add the fresh mint before serving.
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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