Maureen’s Avocado Tabbouleh
Maureen’s Avocado Tabbouleh requires about 50 minutes from start to finish. This recipe makes 8 servings with 141 calories, 2g of protein, and 11g of fat each. For $1.51 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Cookie and Kate. 2939 people have tried and liked this recipe. A mixture of curly parsley, fresh mint leaves, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an affordable side dish. Many people really liked this middl eastern dish. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 100%, this dish is tremendous. Try Quinoan Avocado Tabbouleh, Carrot-Avocado Tabbouleh, and Tabbouleh for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 ripe avocado, diced
Freshly ground black pepper, to taste
1/3 cup #1 fine grade bulgur (see notes for how to turn coarse bulgur into fine)
1 pint cherry tomatoes, diced into ¼-inch wide rounds
2 to 3 bunches curly parsley (to yield 2 cups finely chopped parsley)
4 large sprigs fresh mint leaves, finely chopped (to yield ¼ cup chopped mint)
¼ teaspoon garlic powder
2 tablespoons to ¼ cup fresh lemon juice, to taste (about 1 to 2 medium lemons, juiced)
To serve as lettuce cups: 1 head butter lettuce or 2 heads Little Gem romaine, rinsed and dried
¼ cup olive oil
¼ teaspoon salt, more to taste
5 scallions (green onions), sliced thinly crosswise
Equipment:
colander
bowl
kitchen towels
salad spinner
chefs knife
Cooking instruction summary:
Rinse the bulgur a couple of times in a small bowl, letting the bulgur settle for a few seconds before pouring off the water (I used a fine-mesh colander to catch the bulgur when I poured off the water). Add enough fresh water to just cover the bulgur and soak for 30 minutes, or until it is softened. Pour off and squeeze out any excess water.While the bulgur softens, prepare the parsley. Rinse it well, then dry it in a salad spinner and then gently squeeze it in clean kitchen towels to get rid of any remaining moisture. Or, you can wrap the damp parsley n clean kitchen towels and gently squeeze out excess water, repeating as necessary. The drier the parsley, the easier it will be to chop up and the better your tabbouleh will be.Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef's knife until it's finely chopped.In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint and bulgur. Stir in the olive oil, 2 tablespoons lemon juice, salt, garlic powder and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed. Let the tabbouleh rest for about 15 minutes to give the bulgur time to soak up the flavors.Serve the tabbouleh as a salad immediately. Or, to serve as lettuce cups: pull the leaves from your lettuce and arrange the nicest, most cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh and serve immediately.
Step by step:
1. Rinse the bulgur a couple of times in a small bowl, letting the bulgur settle for a few seconds before pouring off the water (I used a fine-mesh colander to catch the bulgur when I poured off the water).
2. Add enough fresh water to just cover the bulgur and soak for 30 minutes, or until it is softened.
3. Pour off and squeeze out any excess water.While the bulgur softens, prepare the parsley. Rinse it well, then dry it in a salad spinner and then gently squeeze it in clean kitchen towels to get rid of any remaining moisture. Or, you can wrap the damp parsley n clean kitchen towels and gently squeeze out excess water, repeating as necessary. The drier the parsley, the easier it will be to chop up and the better your tabbouleh will be.Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef's knife until it's finely chopped.In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint and bulgur. Stir in the olive oil, 2 tablespoons lemon juice, salt, garlic powder and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed.
4. Let the tabbouleh rest for about 15 minutes to give the bulgur time to soak up the flavors.
5. Serve the tabbouleh as a salad immediately. Or, to serve as lettuce cups: pull the leaves from your lettuce and arrange the nicest, most cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh and serve immediately.
Nutrition Information:
covered percent of daily need
