RCI-RC.006.0059.001
Gabbouli
Gabbouli from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1½ tablespoons
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- water2 cupsboiling
- ¼ cup
- ½ cup
- 1½ teaspoons
- 1 teaspoon
- red onion1 mediumfinely chopped
- fresh tomatoes2 unitdiced.
Method
1
Pour boiling water over bulgur wheat in a large bowl and let stand for 10 minutes until the water is absorbed and the wheat is tender.
10 minutes
2
Fluff the rehydrated bulgur with a fork to separate the grains.
3
Whisk together oil, lemon juice, salt, and pepper in a small bowl until combined.
4
Pour the oil and lemon dressing over the warm bulgur and toss gently to coat evenly.
5
Add dried parsley, dried oregano, basil, and herbes de Provence to the bulgur and mix thoroughly.
6
Fold in the finely chopped red onion and diced fresh tomatoes until evenly distributed throughout the salad.
7
Let the gabbouli rest for 5 minutes to allow the flavors to meld, then taste and adjust seasoning with additional salt and pepper as needed.
5 minutes
8
Transfer to a serving bowl and serve at room temperature or chilled.