Tabouli Salad-Tabbouleh
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 min
-
Servings
4
-
Calories
241 kcal
-
Cuisine
Lebanese, Palestinian
Tabouli Salad-Tabbouleh
Description
Tabouli Salad, also spelled Tabbouleh, features soaked bulgur wheat mixed with diced tomatoes and shallots. The salad's main herbal components are finely chopped flat-leaf parsley and mint leaves, which contribute freshness and aroma. The salad is seasoned with lemon juice and extra virgin olive oil to provide acidity and richness.
A distinctive feature is the use of baharat spice blend and ground allspice, which add warmth and depth without overpowering the salad’s brightness. Pomegranate seeds scattered through bring occasional sweet and tart bursts. The combination results in a well-balanced dish that is light yet satisfying, commonly served at room temperature as a side salad or part of a mezze spread.
The ingredients are finely chopped to distribute flavors evenly, and the bulgur provides a slightly chewy texture. Adjusting seasoning and lemon juice to taste is important for balance.
Ingredients
- 2 oz bulgur wheat 60 grams
- 2 tomato large ripe and firm, 1⅓ cup / 300g
- 1 shallot
- 4 bunches flat-leaf parsley ⅔ cup chopped packed / 160g, fresh
- 2 bunches mint ¼ cup chopped packed /30g, fresh
- 4 tablespoons lemon juice
- ⅓ cup pomegranate seeds
- 1 teaspoon baharat seasoning
- 1 teaspoon ground allspice
- ⅓ cup extra virgin olive oil
- salt sea salt
- black pepper freshly ground
Baharat spice blend
- 1 teaspoon black pepper 1¼ teaspoons ground black pepper, whole
- 1 teaspoon coriander seeds 1¼ teaspoons ground coriander
- 1 cinnamon stick ⅓ teaspoon ground cinnamon, small
- 2-3 cloves ¾ teaspoon ground cloves
- 2 teaspoons cumin seeds 2½ teaspoons ground cumin
- ½ teaspoon cardamom pods ¾ teaspoon ground cardamom
- ½ nutmeg 1 teaspoon ground nutmeg, whole
- ½ teaspoon ground allspice
Instructions
- Place the bulgur wheat in a fine sieve and put under running cold tap water to remove most of the starch. Transfer to a bowl.2 oz bulgur wheat
- Dice the tomatoes into 0.5cm pieces and add to the bowl, along with their juices. Chop the shallots and add to the bowl.2 tomatoes 1 shallot
- With a large, sharp knife trim off the end of the parsley stalks.T ake a couple stalks of parsley, pack them together tightly and chop as finely as possible. Do the same with the remaining stems and leaves. Go over the chopped parsley again if you need to. Add the chopped parsley to the bowl.4 bunches fresh flat-leaf parsley
- Chop the mint leaves as finely as the parsley and add to the bowl. 2 bunches fresh mint
- Finally stir in the pomegranate seeds, allspice, baharat seasoning, lemon juice to taste, olive oil, sea salt and freshly ground pepper. Adjust the seasoning to taste and serve at room temperature.⅓ cup pomegranate seeds 1 teaspoon ground allspice 1 teaspoon baharat seasoning 4 tablespoons lemon juice ⅓ cup extra virgin olive oil sea salt freshly ground pepper
Baharat seasoning
- Place all the spices in a spice grinder or pestle and mortar and grind until they are a fine powder. Alternatively place the ground versions of the spices in a jar, cover and shake well.Store baharat seasoning in an airtight container for 8 weeks.
Notes
- Nutritional information is an estimate and may vary depending on ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 8mg | 0% |
| Potassium | 289mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 602IU | 12% |
| Vitamin C | 17mg | 19% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
