Blend of dried organic herbs to enhance your tabbouleh salads.
To the taste of mint and coriander, this seasoning enhances the taste of the lamb.
Organic culinary herbs: Parsley, basil, peppermint, coriander leaves, onion, sweet mint and garlic.
TABOULEH SALAD RECIPE:
250 ml (1 cup) fine bulgur (crushed wheat) or couscous *
500 ml (2 cups) vegetable broth or boiling water
3 chopped green onions or a small red onion, finely chopped
250 ml (1 cup) fresh parsley, finely chopped
45 ml (3 tbsp) fresh mint, chopped
375 ml (1 1/2 cup) fresh tomatoes, diced (about 3 tomatoes)
1 diced cucumber diced (optional)
250ml (1 cup) cooked or canned chickpeas
45 ml (3 tablespoons) lemon juice
60 ml (1/4 cup) olive oil
1 chopped garlic clove (optional)
30 ml (2 tbsp) seasoning Mixture Tabouleh
Salt and pepper to taste.
* Quinoa can replace bulgur or couscous
In a bowl, place the bulgur and cover with boiling water. Soak for 30 minutes. Drain in a colander. Cool and book.
In a bowl, combine the rest of the ingredients, then add the bulgur, or couscous or quinoa. Mix.
Let stand 2 hours before serving, if possible.
TABOULEH SALAD, ORGANIC MIX HERBS
- Product Code: 16 g
- Availability: In Stock