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Tabbouleh

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Rate this recipe 4.1/5 (12 Votes)

Ingredients

  • 4 cups fresh parsley
  • 1/2 cup fresh mint
  • 2 cups cucumbers, diced and shredded
  • 1 Cup bulger whet, uncooked
  • 1/2 cup onion, diced
  • 1/3 cup lemon juice
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1 clove garlic, minced

Details

Level of difficulty Average
Cooking time 20mins
Cost Average budget

Preparation

Step 1

place parsley and mint in a food processor: process until finely minced

Step 2

Combine parsley mixture, cucumber, and remaining ingredients in a large bowl, toss well

Step 3

Cover and marinate in refrigerator at least 4 hours

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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