HOW TO MAKE TABOULEH - Lebanese recipe - Fresh & lemony salad

Welcome to the channel and introduction to making tabouleh.

Mention that tabouleh is a Middle Eastern dish, often served as a side or main dish.

Show ingredients: parsley, tomato, lemon, onion, burgol, salt, and olive oil.

Explain that there will be two versions: the original and one with quinoa for added protein.

Start chopping parsley, removing the stems and focusing on the leaves, cutting them finely.

Cook quinoa by boiling it in water for 10 to 12 minutes until ready.

Soak burgol in water for 5 to 10 minutes until softened.

Squeeze lemon juice into a bowl, needing a lot for the salad.

Chop tomato and onion after preparing parsley.

Combine chopped parsley, tomato, soaked burgol, cooked quinoa, lemon juice, onion, salt, and olive oil in a bowl.

Mix all ingredients thoroughly to combine flavors, emphasizing the ratio of 75% parsley to 25% other ingredients.

Optionally add garlic, suggesting half a teaspoon of mashed garlic for flavor.

Plate the original tabouleh, using lettuce for garnish and color.

Prepare the quinoa version by mixing quinoa with tomato, onion, lemon juice, olive oil, and salt.

Sprinkle extra quinoa on top for presentation and clean the plate edges.

Final presentation of both versions of tabouleh, encouraging viewers to adjust lemon and salt to taste.

Equipment Needed

Dietary

Allergens