Indulge in the culinary marvel that is Tabbouleh Salad, a cherished dish from the heart of the Middle East that seamlessly blends vibrant flavors with halal-certified ingredients, creating a feast fit for discerning palates and devout dietary preferences alike.
At the heart of this masterpiece lies a symphony of finely chopped parsley, mint, tomatoes, and cucumbers, all sourced from halal-certified suppliers, ensuring the utmost adherence to Islamic dietary laws. Each bite bursts with freshness, accentuated by the tangy embrace of lemon juice and the velvety richness of extra virgin olive oil, both carefully selected to meet halal standards of purity and authenticity.
But it’s the addition of bulgur wheat, a halal-compliant grain renowned for its wholesome goodness and hearty texture, that truly elevates this salad to culinary excellence. Rich in fiber and essential nutrients, bulgur wheat not only satisfies the appetite but also nourishes the body, making Tabbouleh Salad a delightful choice for health-conscious individuals seeking halal alternatives.
With every forkful, Tabbouleh Salad offers a symphony of flavors and textures, a celebration of halal ingredients meticulously crafted into a culinary masterpiece that transcends cultural boundaries. Whether enjoyed as a light lunch, a refreshing side dish, or a vibrant appetizer, this halal-certified delight promises to tantalize the taste buds and satisfy the soul, inviting you to savor the essence of Middle Eastern cuisine in every bite.
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Halal Tabbouleh Salad
Equipment
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
- Fine mesh strainer (optional)
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- 2 cups fresh parsley, finely chopped
- ½ cup fresh mint leaves, finely chopped
- 2 medium tomatoes, diced
- 1 cucumber, diced
- ¼ cup red onion, finely chopped (optional)
- 2-3 Juice of lemons
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the bulgur wheat in a fine mesh strainer under cold water. Drain well and transfer to a mixing bowl.
- In a saucepan, bring 2 cups of water to a boil. Once boiling, pour the hot water over the bulgur wheat. Cover the bowl with a lid or plastic wrap and let it sit for about 15 minutes, or until the bulgur is tender and has absorbed all the water.
- While the bulgur is soaking, prepare the vegetables. Finely chop the parsley, mint, tomatoes, cucumber, and red onion if using.
- Once the bulgur is cooked, fluff it with a fork and allow it to cool slightly.
- In the mixing bowl with the bulgur, add the chopped parsley, mint, tomatoes, cucumber, and red onion (if using).
- In a small bowl, whisk together the lemon juice and extra virgin olive oil. Pour this dressing over the salad ingredients in the mixing bowl.
- Season the salad with salt and pepper to taste, and gently toss everything together until well combined.
- Taste and adjust seasoning or lemon juice as needed.
- Serve the Tabbouleh Salad immediately or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
