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Recipe of Tabouleh Lebanese
Recipe

Tabouleh Lebanese

3h 30 mins
Half
45
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Recipe of Tabouleh with Lebanese origin that is served as an appetizer or as a snack with Arabic bread.
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Ingredients

4 portions
  • 250 grams couscous, or Boulghour, hydrated as indicated by the manufacturer
  • 500 grams tomtato, firm and juicy
  • 250 grams cambray onion
  • 1 cup peppermint, cool
  • 1 cup parsley
  • 6 tablespoons olive oil
  • 3 lemons, juicy
  • 1 jar olive, (optional)
  • salt, and pepper to taste

Preparation

Place the boulghour or couscous already hydrated in a salad bowl and set aside.
Wash and disinfect the vegetables together with the herbs.
Chop into cubes tomatoes and add to the salad bowl where the boulghour or couscous is ready, then chop the herbs finely together with the onions cambray and mix everything softly.
Add the lemon juice, the olive oil, salt and pepper to taste. If you want you can put olives in this step, move everything and let it rest in the cooler for 3 hours.
Once the tabouleh has settled, it can be served.

PRESENTATION

It is served at the center of the plate and decorated with mint leaves, it can be accompanied with slices of rye ban.

TIPS

To avoid being pressured if we have guests and the tabouleh has to rest for 3 hours in a refrigerator, we can prepare it a day before.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Alejandro Dominguez Rivera
25/01/2013 14:46:25
se mira algo antojable y facil

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