FENNEL TABBOULEH

BY THE FOOD HERITAGE FOUNDATION
Serves 4 | 350 Calories per Serving
INGREDIENTS
  • 1 bunch fennel, finely chopped
  • 1 cup yellow lentils, soaked overnight
  • ½ cup fine bourghul
  • 1 cup fresh mint, roughly chopped
  • 2 green onions, thinly sliced
  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground black pepper
PREPARATION

1. In a bowl, add in following order the bourghul, lentils, onions and pepper.

2.Add the fresh mint and fennel.

3. Prepare the sauce in a separate bowl: mix the lemon juice, oil and salt.

4. Add the sauce to the salad and mix well.

5.Serve directly.

 

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