Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Cooking Time: 10 mins
Total Time: 25 mins
Ingredients for Tabbouleh
½ cup broken wheat (dalia)
¼ cup finely chopped parsley
2 tbsp finely chopped mint leaves (phudina)
1 tbsp finely chopped spring onion greens
1 tbsp finely chopped spring onions whites
¼ cup finely chopped tomatoes
1 tbsp toasted sesame seeds (til)
1 tbsp lemon juice
1 tbsp olive oil
salt to taste
½ cup broken wheat (dalia)
¼ cup finely chopped parsley
2 tbsp finely chopped mint leaves (phudina)
1 tbsp finely chopped spring onion greens
1 tbsp finely chopped spring onions whites
¼ cup finely chopped tomatoes
1 tbsp toasted sesame seeds (til)
1 tbsp lemon juice
1 tbsp olive oil
salt to taste
Method for cooking Tabbouleh
1. Boil 2½ cups of water in a broad pan, add the broken wheat and cook on a medium flame for 10 minutes or till the broken wheat is cooked and all the water has been evaporated.
2. Transfer the broken wheat into a strainer and pour some cold water over it to cool it. Drain well.
3. Combine the broken wheat and all the vegetables in a deep bowl, toss well and refrigerate for atleast an hour. .
4. Just before serving, add the sesame seeds,, lemon juice, olive oil and salt and toss well.
5. Serve chilled.
1. Boil 2½ cups of water in a broad pan, add the broken wheat and cook on a medium flame for 10 minutes or till the broken wheat is cooked and all the water has been evaporated.
2. Transfer the broken wheat into a strainer and pour some cold water over it to cool it. Drain well.
3. Combine the broken wheat and all the vegetables in a deep bowl, toss well and refrigerate for atleast an hour. .
4. Just before serving, add the sesame seeds,, lemon juice, olive oil and salt and toss well.
5. Serve chilled.
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