A recipe for tabbouleh by maral arslanian
Photo by Maral Arslanian
Maral Arslanian, who generously shared this recipe with us, is a certified Iyengar yoga teacher. She's of Armenian descent, was born in Argentina, and grew up in Miami. Her multicultural upbringing has inspired her throughout her life - and no less in the kitchen! Home cooking is her passion and form of meditation.
To follow along on her cooking adventures visit @the_spicy_dolma on Instagram.
Fresh, healthy, and easy Middle Eastern salad.
Prep time - 10 minutes tops
Yield - 1 generous serving
1/4 cup fine cracked wheat (bulgur)
1 medium tomato (chopped)
1 large handful of parsley (finely chopped)
1 lemon (juiced)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Place the bulgur in a bowl.
Chop your tomato and place over the bulgur.
Sprinkle the salt and pepper over the tomato and let sit while you juice your lemon.
Drizzle your lemon juice over the tomatoes and bulgur and let sit while you chop your parsley.
Join in the parsley, drizzle with olive oil, mix and serve!
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