Middle Eastern Tabbouleh Salad Burghul and garden vegetables tossed in lemon dressing. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 02 Nov 2015 in Recipes Course New Update Main Ingredients Tomato, Cracked wheat Cuisine Middle Eastern Course Salads Prep Time 26-30 minutes Cook time 0-5 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Middle Eastern Tabbouleh Salad 1 medium Tomato 4 teaspoons Cracked wheat 4 Spring onions 1 medium Fresh parsley 6-8 Fresh mint leaves 1 teaspoon Lemon juice to taste Salt to taste White pepper powder 2 teaspoons Olive oil Method Advertisment Soak the burghul for about fifteen minutes. Drain. Clean, wash and roughly chop fresh parsley. Trim, wash and chop spring onions and greens separately. Clean, wash, dry and finely chop mint leaves. Wash and wipe dry tomato. Quarter it, deseed and cut into half inch sized cubes. Place burghul in a bowl. Add spring onions and mix, crushing onions slightly with your fingers. Add parsley and mix well. Add spring onion greens, mint leaves and tomato cubes. To make the dressing, mix lemon juice, salt and pepper. Add it to the salad and mix. Add olive oil, toss and chill salad before serving. Nutrition Info Calories 274 Carbohydrates 30.8 Protein 9.7 Fat 12.4 #Cracked wheat #Fresh mint leaves #Fresh parsley #Lemon juice #Olive oil #Salt #Spring onions #Tomato #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article