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Tabbouleh

  • 100 g Fine Grain Bulgur
  • 90 g Water
  • 3 Beefsteak Tomatoes, cored and seeded, minced
  • 1 Cucumber, minced
  • Medium-Grain Salt
  • Black Peppercorn, ground
  • 1 Scallion, minced
  • Fresh Parsley Leaves, minced
  • Vinaigrette, prepared as per recipe with following ingredients
    • 50 g Lemon Juice
    • 50 g Olive Oil
    • Medium-Grain Salt
    • Black Peppercorn, ground
  • For serving
    • Romaine lettuce leaves
  1. Soak bulgur in water until absorbed.
  2. Degorge tomatoes. Place tomatoes in a colander, salt, and allow excess liquid to drain off.
  3. Mix tabbouleh. Mix bulgur, tomatoes, and cucumber. Season to taste with salt and pepper. Mix in remaining ingredients.

  1. Sogomonian, Robert. "Tabbouleh." The Psyjnir Complex Personal Blog. 25 October 2012. ↩

  2. Sogomonian, Robert. "How to Make Tabbouleh." YouTube: Robert Sogomonian. 25 October 2012. ↩