Caribbean tabbouleh

Caribbean tabbouleh


1 person made this

About this recipe: Transform the traditional Lebanese dish into a Caribbean delight, perfect for chicken or fish! Baron's Green Seasoning is the secret ingredient.

Cubanita Bedfordshire, England, UK

Serves: 4 

  • 140g bulgur wheat
  • 125ml olive oil
  • 125ml lemon juice
  • 1 bunch fresh parsley, finely chopped
  • 1/2 red onion, chopped fine
  • 1/2 cucumber, cut into smallish wedges
  • 2 to 3 tablespoons Baron's Green Seasoning
  • 1 tablespoon Goya Sazonador Total
  • 6 tomatoes, chopped
  • salt and pepper to taste

Prep:15min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr20min 

  1. Boil bulgur for 5 minutes, then drain. Combine with olive oil and lemon juice and let soak for at least 30 minutes. I like to wilt my parsley, so always toss it in with the hot bulgur wheat, but you can opt to add it later.
  2. Once the bulghar wheat has absorbed the liquid, mix in the remaining ingredients and cool in the refrigerator for at least 1/2 hour to give the flavours a chance to marry properly.


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