Lebanese Tabouleh

Lebanese Tabouleh with

coriander cucumber and red onion

Ingredients

  • 125 grams of couscous or bulgur
  • 1 lemon
  • 1 red onion
  • Half a cucumber
  • 40 grams of parsley
  • 20 grams of mint
  • 8 tablespoons extra virgin olive oil
  • Pepper
  • Salty

Preparation

  • Soak the bulgur or couscous in plenty of cold water for about 10 minutes.
  • In the meantime, squeeze the lemon.
  • Peel and cut the onion into quarters and then into thin strips.
  • Peel the cucumber.
  • Cut the cucumber into very small mini cubes.
  • Finely chop the parsley and mint. Leave the bulgur or couscous in a sieve well drain.
  • Put the bulgur, onion, cucumber and herbs in a bowl.
  • Add lemon juice, olive oil, pepper and salt to the Tabbouleh to taste.
  • Cover the bowl in the fridge and let the Tabbouleh infuse for at least 1 hour.
  • Taste and season the Tabbouleh with some lemon juice, olive oil, pepper and salt. Spoon onto a platter or plates.

Tip: Spoon pomegranate seeds or finely chopped beef tomatoes through the Tabbouleh for extra freshness and a tasty bite.

Enjoy your meal!