Healthy recipe – Tabbouleh Salad with Hummus and Lavash

Eating healthy doesn't mean eating boring! Try this scrumptious middle-eastern Tabbouleh salad without worrying about the calories.

By: Naz Haider | | Published: March 14, 2016 6:12 pm

Tags: Salads

Bulgur is a magically quick-cooking grain made by parboiling and drying hulled wheat grains. The textured grain also absorbs a ton of flavors from the ingredients you mix with it and is the centerpiece of this parsley and mint-filled Middle Eastern dish known as tabbouleh, which inspired this vibrant salad. If you are in your healthy eating phase, you should try the boiled peanut salad too. Also Read - World Food Day 2018: Japanese Spinach Gomae with Corn recipe

Also Read - Goodness of Gherkin: This amazing veggie will help you to battle the bulge

What you Need Also Read - Omega-3 fatty acids: Why is it necessary in your diet?

1 medium sauce pan

1 medium saut pan

1 medium bowl

1 small bowl

Tabbouleh Salad

Ingredients

1 cucumber
40 gms pomegranate
40 gms parsley
1 bunch mint
2 lime
3 tbsp olive oil
125 gms bulgur wheat
3 cloves garlic
8-10 cherry tomatoes
1 onion
1 tbsp Lebanese spice mix
Salt and black pepper as per taste
70 gms lavash
100 gms hummus

1. Prepare the Ingredients

Wash the fresh vegetables and dry them. Bring 250 ml of water to a boil in a medium sauce pot (for step 2). Finely chop the garlic cloves. Quarter the cherry tomatoes. Chop the onion finely. Peel (optional) and deseed the cucumber and finely dice. Remove the parsley off the stem, and chop evenly (see tip below). Remove the mint leaves off the stem and roughly chop. Remove the lime juice in a small bowl.

Tip: To finely chop the parsley and avoid bruising, remove the parsley off the stem, grab a handful and roll it up and slice the roll as thinly as possible, then chop the parsley in the opposite direction to the direction you sliced and you should get it evenly

2. Soak the Bulgur

Once the water comes to a boil (from step 1), take it off the heat. Add the bulgur and slightly season it with salt. Set aside to soak until soft but still chewy, about 10 to 15mins (If any, squeeze out the excess water with your hands).

3. Make the Salad Dressing

While the bulgur is soaking, add of the Haute Chef Lebanese spice mix in bowl and of the lime juice and slowly whisk in the olive oil. Season slightly with salt.

4. Prepare the Tabbouleh

When the bulgur is ready, fluff it using a fork and transfer it in a medium sized salad mixing bowl. Add of the salad dressing and toss to coat the grains. Add the cucumber, onion, parsley, of the mint and the remaining salad dressing. Toss everything together. Taste and adjust the seasoning with more lime, Lebanese spice mix, salt or pepper. Add the cherry tomatoes, crumble half of the lavash (ideally, use the crumbled pieces) and toss everything together.

5. Plate the Tabbouleh

Divide the salad into two salad bowls, garnish it with remaining mint and serve it with hummus and the remaining lavash.

Recipe and image courtesy: Haute Chef

Published : March 14, 2016 6:12 pm

Read Disclaimer