How to Make Tabbouleh Salad For a Mediterranean Vegetarian Breakfast World Cuisine Today
Bean Falafel patties, bean spreads, soft cheeses and fresh salads have been a part of a vegetarian Mediterranean breakfast for centuries. Try this delicious recipe for a Tabbouleh salad with your next Falafel, Hummus and Pita breakfast. World Cuisine Today www.worldcuisinetoday.com
Recipe For Tabbouleh Salad
Four cups flat leaf parsley minced
Five scallions minced
Two cups fresh tomatoes minced (four large or eight medium)
Juice of three large lemons
One teaspoon fresh mint or basil
1/8 cup olive oil
Two cloves garlic minced
One cup cracked wheat Bulghur or couscous
One cup water
1/2 teaspoon cracked white pepper
1/2 teaspoon ground cardamom
1 teaspoon Kosher salt
1) If using bulgur use a one to one ratio of boiling water to the cracked wheat cook until al dente with lid cracked slightly until water is absorbed. If using couscous cook one cup according to package instructions and fluff with fork.
2) Juice the three large lemons. Wash and mince all of your vegetables, scallions and the garlic.
3) In a non reactive bowl place your minced vegetables. In another small bowl mix the lemon juice, mint or basil, dried spices and olive oil.
4) Pour the vinaigrette over the green salad and mix with a spatula. Fold in the grain.
Enjoy immediately as part of a Mediterranean breakfast, or on top of a lunch sandwich
(Can be kept chilled in refrigerator for two to three days)
World Cuisine Today www.worldcuisinetoday.com February 24, 2018