John Myers
Chevy’s Tabbouleh
The perfect chevy’s tabbouleh recipe with a picture and simple step-by-step instructions.
- 1 bunch Leaf parsley
- 100 g Bulgur
- 3 piece Tomatoes
- 4 piece Spring onions fresh
- 2 piece Leek garlic
- 5 g Peppermint leaves
- 2 piece Limes
- 2 teaspoon Salt
- 1 teaspoon Pepper from the grinder
- 0,125 piece Habanero
- 30 Milliliters Extra virgin olive oil
- 0,5 liter Vegetable broth
Preparation:
- Boil bulgur in the vegetable stock, I’ll use the coarse grain. If there is no stock, a stock cube is sufficient. If this takes 20 minutes, bring to the boil and simmer. If there is still liquid after boiling and steeping, pour onto a sieve. Still pick up the liquid.
- The parsley should already be a large bundle, wash, beat dry and pluck the leaves. Then roughly cut. Squeeze limes. Chop the spring onions, garlic and mint. Cut the tomatoes into small cubes. With the Habanero, be careful (has a 10 on the sharp table), chop very finely, if possible work with a rubber glove.
- In a large bowl, add salt, pepper and lime juice, mix everything together, add all other ingredients without the oil. Mix carefully so it doesn’t get mushy. Let it steep for a while and taste again. If the salad is too dry now, add some of the stock. Just before serving, stir in the oil.
- Should not be missing during the 12 month barbecue season. Bon Appetit…..
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