Serves 6-8
Calories (Per serving): 124
Carbs: 13g
Fat: 7g
Protein: 3g
Summer, parsley and Bulgar wheat salad with lemon & olive oil dressing.
INGREDIENTS
2 bunches of parsley, finely chopped
8 firm tomatoes, finely diced
1 medium onion, finely chopped
8-10 fresh mint leaves
1/4 cup fine, brown bulgar wheat
DRESSING
2 lemon squeezed
1/4 cup Olive oil
1/2 Tsp salt
1/2 Tsp dried mint
1/4 Tsp all spice
1/4 Tsp chilli powder
INSTRUCTIONS
Finely chop the parsley, tomatoes, herbs and onions as indicated above.
Place the tomatoes in a colander to drain excess juice.
In a large serving bowl, place the chopped vegetables, herbs and onion and add the bulgar wheat.
Mix the dressing into the salad & rest for 30 minutes in the fridge.
Letting the salad rest for 30 minutes ensures all the flavours infuse.
RECIPE NOTES
Serve the Tabboule cold with romaine lettuce, baby gem lettuce, white cabbage leaves or even grape vine leaves.
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