Serves 1
Directions
- 1Clean and wash the flat leaf parsley, pulling the leaves off the stems.
- 2Bundle the parsley as tight as you can and chop it finely.
- 3Cover the cracked wheat (bulgur) with lemon juice and kiss it with a little olive oil, then mix and let it vibe on the side to absorb the liquid.
- 4Thinly slice the pineapple and turn them into thin matchsticks.
- 5Finely dice the tomatoes.
- 6Pluck mint leaves off the stem, stack and roll them, then finely chop them.
- 7Once the cracked wheat is rehydrated, add it to a bowl.
- 8Toss in the pomegranate seeds and the finally chopped mint.
- 9For the vinaigrette, combine 2 tablespoons of lemon juice with 1/3 cup of olive oil and a sprinkle of salt in a container.
- 10Give the vinaigrette a quick shake to mix.
- 11Dress the tabbouleh with the vinaigrette when you're ready to serve.
- 12Give the tabbouleh a beautiful mix.
Ingredients
- 4 bundles flat leaf parsley
- 1 cup cracked wheat (Burghul)
- 0.25 cup lemon juice
- 2 tbsp olive oil
- 1 cup pineapple, thinly sliced
- 2 roma tomatoes
- 8 mint leaves
- 1 cup pomegranate seeds
- 2 tbsp lemon juice
- 0.33 cup olive oil
- 1 tsp salt, or to taste
Equipment
sharp knifechef's knife
Tips
- When preparing parsley, remove most of the stems and bundle the leaves tightly before chopping.
- Use a secret ingredient of pineapple, thinly sliced into matchsticks, for unique texture and flavor.
- For the vinaigrette, use one part lemon juice to three parts olive oil.
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