TABBOULEH/TABOULI/HIGH IRON AND PROTEIN/LEBANESE SALAD

bulgur

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and more nutritious, while couscous is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats, while canola oil is budget-friendly.

Start by preparing the bulgur: measure 1 cup of bulgur and place it in a bowl.

Add 2 cups of hot water and 1/2 teaspoon of salt to the bulgur.

Allow the bulgur to soak until tender, resembling couscous.

Drain the bulgur in a strainer and squeeze out excess water.

In a large bowl, add the drained bulgur.

Add 1/2 teaspoon of minced garlic and 1/2 teaspoon of minced ginger to the bulgur.

Season with 1 tablespoon of chicken-based seasoning, 1/2 teaspoon of green seasoning, and 1 teaspoon of salt.

Drizzle in 3 tablespoons of olive oil.

Squeeze in the juice of 1 lemon and 1 lime, then mix well to combine all the ingredients.

Chop 5 cups of parsley and add it to the bowl.

Finely chop 2 large green onions and add them to the bowl.

Chop 1/2 cup of mint leaves and add them to the bowl.

Add 1 cup of minced tomato to the bowl.

Using a fork, mix all the ingredients from the bottom up to ensure even distribution.

Transfer the tabbouleh to a serving container and serve immediately or let it sit to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary