Fusion kimchi is perfect for vegan and gluten-free diets. Probiotic kimchi recipe for Indian and Asian meals.
Tabbouleh
In our trip around the world let’s visit Jordon today. Wondering what I
am talking about? Then we at Blogging Marathon are dishing up the world in the
next thirty days, aptly named “Around the world in 30 days!’ Join us and enjoy
this trip…. Today in Jordan!
me) my family has been gorging on I will like a nice salad. So this Tobbouleh fits in my scheme of food.
herb, guess we are not used to it so I used a small bunch of parsley and a lot
of palak/spinach. Please feel free to use parsley if you enjoy the taste.
gets delivered in time at my local supermarket
and then pay up whatever is charged hence used jada rava.
made by Turks and Armenians, and it’s popular as ethnic food in Western
cultures.
Tabbouleh
- 1 ½ tblspn bulgur
wheat (Substituted with Jada Rava) - 2 tomatoes, large
- A bunch of palak/ spinach (optional), washed, dried
and cut in ribbons - Bunch parsley, leaves only, washed, dried, finely
chopped - A small bunch fresh mint leaves, washed,
dried, and finely chopped - 1 small onion, peeled, finely chopped
- 2-3 tablespoon freshly squeezed lemon juice
- 2-3 tablespoon extra virgin olive oil
- Salt
- Roast the
rava till you get a lovely aroma. Measure the volume. - Boil double the volume of water.
- Place the rava into a small bowl and cover with
boiling water. - Stir, then set aside for 20 minutes, or until the jada
rava has absorbed all of the water. - Cut the
tomatoes into quarters, discard the seeds and dice the flesh. Transfer the
diced tomatoes to a serving bowl. - Add the palak if using, parsley, mint and onion to
the tomatoes and mix well until combined. - When the rava( in my case) has absorbed all of the
water, fluff it using a fork until the grains are separated. - Add the jada rava to the tomato mixture.
- Drizzle over the lemon juice and olive oil and
season to taste. - Mix well to coat the ingredients in the liquid.
- To serve, divide the Tabbouleh equally among four serving plates.
- Since Tabbouleh
is best served fresh make it just
before eating.
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vaishali sabnani says
Archana next time you can use dalia..I do that..dalia of a fine quality. .its perfect. The salad is nutritious but somehow can't adapt to its taste.
Varadas Kitchen says
I like this salad. Very filling and healthy. Like your substitutions too
Srivalli says
This is one salad that I have read so many times, yet never came around making..very nice pictures.
Priya Suresh says
An excellent salad, love this salad very much and quite a routine at home..Nutritious salad.
Usha says
I once made it with cream of wheat and it tasted fine. I am not a big fan of parsley but do not mind some in the salad. Even I cut down the quantity of parsley when I made it.
I like the plate you served the salad in.
Pavani N says
Such a refreshing and delicious salad.
Sapana Behl says
Very healthy and filling salad!
Manjula Bharath says
wow such an colorful and tempting salad 🙂 I haven't tried this salad with bulgur wheat yet will try it next time 🙂 very refreshing one, colors have popped up so well in this salad !!
The Pumpkin Farm says
first the picture is amazing , second i was wondering the subtitute for bulghur wheat for so long..now that you have tried let me use it asap
Padmajha PJ says
This has been on my list for so long but never got around to making it.Your substitution sounds great.And I love your plate 🙂
Harini-Jaya R says
Lovely tabbouleh!
Chef Mireille says
new version with spinach - very healthy
Suma Gandlur says
Healthy, colorful salad.
Gayathri Kumar says
What a refreshing salad. I have seen this is so many Master Chef series. It looks so colourful..
Sreevalli E says
Salad is tempting & colorful. I made it few months back & loved the flavors in it.
Priya Srinivasan says
Very colorful salad archana!! Add some pita bread, it becomes a complete meal!!! 🙂