The ingredients. They will make tabbouleh for 6-8 people. It depends on how it is served ... As a starter... One of many starters..what we call mezzeh.
Cut the onions into small cubes. As small as you can
Put the onions in the presentation dish
Squeeze the lemon it would be around 50 gm of juice...add over the onions stir.. Then
Crush the peppercorns and (1 or 2 pepperoncini - optional) love spicy food so I put pepperoncini in many recipies.
Add pepper to the onions. Up till this stage can be prepared ahead by few hours. The lemon and spices will marinate and sort of cook the onions. Thus, no onion bad breath after eating this tabbouleh.
Rinse and squeeze bulgar and add with onions lemon mix. Or if you want it gluten free you can add 4 TBsp of cooked quinoa. I prefer to serve a big bowl of cooked quinoa
Cut tomatoes small diced. Leave them in the strainer to get rid of the extra juice. Especially if i dont use bulgar whose main function is to absorb the excess liquids.
Cut parsley and mint
Add tomatoes parsley mint . Mix. Taste . Adjust salt, pepper, lemon and olive oil. Chill for 30 mins I serve immediately .
As I Mentioned before, i like to serve along a bowl of cooked quinoa and each person can add as much as one likes. It will make it almost a complete meal for vegetarians. ENJOY WITH LOVE FROM ME
The reference of this guide :soniafares1
- 1.0 Onion big diced
- 1.0 Lemon 1 or 2 depends how juicy
- 10.0 Peppercorn
- 1.0 Pepperoncini 1 or 2
- 2.0Tbsp Salt
- 4.0Tbsp Olive oil 4-6 TBsp
- 3.0bnch Parsley
- 2.0bnch Mint
- 5.0 Tomatoes medium( not too soft)
- 4.0 Small lettuce in france called sucrine
- 70.0g Bulgar optional (it has gluten)
- 200.0g Cooked quinoa to serve along and void Bihar