Tabouli Salad Recipe (Tabbouleh)
Acidic, herbaceous and simple
Tabouli (Tabbouleh) is a traditional Lebanese salad consisting of bulga, parsley, garlic, lemon, oil chopped fresh. This salad recipe has no lettuce but is loaded with flavour. health benefits and in my opinion bets better over time in the fridge. Like many Bondi Harvest recipes, this is a no BS simple herb packed winner that can be mixed up a few days ahead of time. it’s nutty, herbaceous, acidic, and all-around cleansing for your body and palate. I love to serve this with fattier foods like lamb and pork, the acid and herbs cut that fatty mouthfeel bringing balance back to the meal.
Traditionally this recipe calls for Bulgu (which I LOVE) I’ve added a Bondi Harvest twist to this Tabbouleh Recipe by using buckwheat, its also great with quinoa or brown rice.
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1 tbs cooked buckwheat
1 garlic clove minced
2 tbs parsley, chopped
½ tsp chili, minced
1 tomato, dice
½ red onion
2 tbs Olive oil
1 Lemon juice & rind
Make buckwheat tabouli my mixing buckwheat, garlic, parsley, chili, tomato, onion, olive oil, and lemon in a bowl, season with salt and pepper.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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