Tabbouleh with English Cucumbers
⏳ Time
20 minutes + 2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Tabbouleh with English Cucumbers
Ingredients
- Bulgur - 4.6 oz
- Tomatoes - 3 pieces
- English Cucumbers - 1 piece
- Green onions - 4 stalks
- Italian parsley - 4.2 oz
- Fresh Mint - 0.9 oz
- Lemon Juice - 4 tablespoons
- Olive Oil - 3 tablespoons
- Extra virgin olive oil - 1 tablespoon
- Salt - 1½ teaspoons
Step by Step guide
Step 1
Place the bulgur in a bowl, pour in 500 ml of water, and let it sit for one and a half hours.
Step 2
Cut the tomatoes in half, squeeze to remove excess seeds, and dice into 1 cm cubes. Cut the cucumber in half, scoop out the seeds with a teaspoon, and also dice into 1 cm cubes.
Step 3
In a bowl, mix one and a half teaspoons of salt and lemon juice until smooth. Gently add both types of olive oil and whisk slowly.
Step 4
Drain the water from the bulgur, squeeze it with your hands, place it on a towel, and let it dry for 30 minutes.
Step 5
Place the bulgur in a bowl, add the tomato, cucumber, finely chopped green onions, parsley, and mint, and mix well.
Step 6
Drizzle the salad with the dressing and mix again.
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