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Lebanese Bulgur Tabouli https://www.metro.ca/userfiles/image/recipes/taboule-de-boulgour-libanais-10096.jpg PT15M PT15M PT30M
Combine water and bulgur in a bowl, cover and let stand for 15 minutes. In the meantime, de-stem and dice the tomatoes. Place in a large bowl. Add the green onions, parsley and chopped mint to the bowl. Once the bulgur has swollen, drain it using a strainer and dry appropriately using a clean towel or by crushing it with your palms. Place it in the large bowl. Add the lemon juice, olive oil and season with salt and pepper. The tabouli should have a glossy sheen. If it appears too dry, add a sufficient amount of olive oil. Serve by placing the Romaine leaves on a serving tray and add the tabouli at the centre.
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2 1/4 cups (565 mL) boiling water 1 1/8 cup (285 mL) well rinsed, regular brown bulgur 5 large, washed and de-steemed Roma tomatoes 3 washed and finely chopped green onions 1 bunch finely chopped flat leaf parsley 1/4 cup (65 mL) washed, dried and finely chopped mint juice of 2 lemons 1/2 cup (125 mL) extra virgin olive oil salt and pepper 1 washed and dried romaine lettuce head (leaves only)
Lebanese Bulgur Tabouli

Lebanese Bulgur Tabouli

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4
Lebanese Bulgur Tabouli
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/4 cups
    (565 mL)
    boiling water
  • 1 1/8 cup
    (285 mL)
    well rinsed, regular brown bulgur
  • 5
    large, washed and de-steemed Roma tomatoes
  • 3
    washed and finely chopped green onions
  • 1
    bunch finely chopped flat leaf parsley
  • 1/4 cup
    (65 mL)
    washed, dried and finely chopped mint

  • juice of 2 lemons
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  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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  • salt and pepper
  • 1
    washed and dried romaine lettuce head (leaves only)
Imprimer ma sélection

Preparation

Combine water and bulgur in a bowl, cover and let stand for 15 minutes. In the meantime, de-stem and dice the tomatoes.

Place in a large bowl.

Add the green onions, parsley and chopped mint to the bowl.

Once the bulgur has swollen, drain it using a strainer and dry appropriately using a clean towel or by crushing it with your palms.

Place it in the large bowl.

Add the lemon juice, olive oil and season with salt and pepper.

The tabouli should have a glossy sheen.

If it appears too dry, add a sufficient amount of olive oil.

Serve by placing the Romaine leaves on a serving tray and add the tabouli at the centre.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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