Tabbouleh

By: Pamela Ellgen

Tabbouleh
This Middle Eastern salad is best enjoyed at room temperature or chilled. If you’re in a hurry, you can prepare it as directed and then spread on a sheet pan to cool. This is how professional chefs cool cooked foods so that the temperature drops quickly and they don’t overcook. Jar size: 3 1/2 to 4 cups
cuisine icon Cuisine
Asian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, asian, bulgur wheat, contributed, cook 12 min, dried green onions, dried mint, dried parsley, lemon juice, medium, olive oil, Pamela Ellgen, prep 5 min, pressure cook, sea salt, side dish, sundried tomatoes, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
12 min

serving icon Servings
4 servings
Ingredients
  • 2 cups bulgur wheat
  • 1/4 cup sundried tomatoes
  • 1/2 cup dried parsley
  • 1/4 cup dried mint
  • 1/2 teaspoon sea salt
  • 1/4 cup dried green onions
  • 4 cups Water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add 4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Select the Rice function and Pressure Cook or Manual on Low for 12 minutes. Use manual pressure release.
  • Stir in the lemon juice and olive oil.
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