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Thanksgiving guide

Bulgur Tabbouleh with Aromatic Herbs

Bulgur Tabbouleh with Aromatic Herbs

Now that the warm weather is finally arriving, let’s think about our BBQ side dishes and fresh snacks. We already published a first version of tabbouleh on the blog, but this one is lighter with very little bulgur balanced by a large amount of herbs — parsley and mint. This gives a very fragrant salad, but one that’s not stodgy at all!

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Ingredient list for the tabbouleh with aromatic herbs:

Serves 6:

  • 1 3/4 oz (50g) bulgur
  • 2 tomatoes
  • 1 red onion
  • 1 bunch parsley
  • 1 bunch mint
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Ground cumin
  • Salt

Cooking instructions

1. Boil half a glass of water. Soak bulgur wheat in the hot water and let it rise. Add the olive oil, lemon juice, salt and 1/2 teaspoon of cumin. Leave to cool.

2. Wash and trim the herbs. Dry and chop coarsely. Add to the cold tabbouleh and mix well.

You can also add tomatoes, seeded and cut into small pieces, and finely chopped onion as well. Keep cool until ready to serve.


Veronica Brandy
N.Y. Editor
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