Armenian Tabbouleh
This Armenian tabbouleh is easy to throw together and is super fresh and delicious.
Ingredients
- 40 g (¼ cups) bulgur
- 1 small cucumber seeds removed and chopped into small pieces
- 2-3 medium tomatoes diced
- 75 g (1 cup) flat-leaf parsley leaves and tender stems
- 15 g (2 tbsp) fresh mint
- 1-2 small shallots finely diced
- 1-2 tbsp (1 tbsp) fresh lemon juice
- 45 ml (3 tbsp) extra virgin olive oil
Instructions
- Add the bulgur to a small, heatproof bowl. Bring 120ml (1/2 cup) water to a boil and pour over the bulgur. Cover the bowl and allow the bulgur to soak for at least one hour.
- Meanwhile, add the diced cucumber and tomato to a large, fine mesh sieve and set it over a bowl. Add 1/2 teaspoon of coarse sea salt (or kosher salt) over the vegetables and stir to combine. Allow the excess water to drain from the tomatoes and cucumber for at least 30 minutes.
- Using a sharp knife, very finely chop the parsley and the mint. Do not use a food processor as this will bruise the herbs too much and result in a tabbouleh that is too moist. Add the chopped herbs along with the shallot to a large mixing bowl.
- Once the bulgur is finished soaking, drain it of the excess water and then pat it dry with paper towels. Add it to the bowl with the herbs.
- Add the tomato and cucumber along with one tablespoon of lemon juice, olive oil and a generous grind of black pepper to the bowl. Mix to combine, taste to adjust for seasoning, adding more lemon juice, salt or pepper if needed. Serve.
Video
Nutrition
Calories: 108kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 298mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1554IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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