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Middle Eastern Tabbouleh Salad

Burghul and garden vegetables tossed in lemon dressing. This is a Sanjeev Kapoor exclusive recipe.

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
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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

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  1. Soak the burghul for about fifteen minutes. Drain. Clean, wash and roughly chop fresh parsley. Trim, wash and chop spring onions and greens separately.
  2. 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.
  3. 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.
  4. 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
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