Breakfast Tabbouleh is a healthy and delicious savory breakfast dish with layers of herbed yoghurt and salad with bulgur.
- 55 g Bulgur Wheat
- 240 ml Water hot
- 3 Spring Onions
- 1 Vine Tomato deseeded
- 60 g Flat Parsley add more if needed
- 1 Lemon juiced
- Salt to Taste
- Pepper to Taste
- 2 Tbsp Olive Oil
- 500 ml Natural Goat Yogurt
- 20 g Coriander Leaves finely chopped
- 20 g Mint Leaves finely chopped
- 2 Garlic Cloves grated
- Salt & Pepper to taste
- 6 Cherry Tomatoes sliced
- Pine nuts
- Pistachio Crushed
- Mint leaves
- Lemon Wedges
- Olive Oil as needed
Bring 1 Cup of Water to boil in a Pan, remove from heat and add the bulgur wheat & 1/4 Tsp Salt. Stir, cover and allow it stand for at least 20 minutes. Remember to place a tea towel covering the pan with a tight lid, so no steam could escape. After 20 minutes, separate the grains with the fork.
Finely Chop Spring Onions, Parsley Leaves and vine tomatoes. Add them to the Bulgar Wheat.
Add Lemon Juice,Salt & Pepper to taste. Stir well to mix. Drizzle Olive Oil, stir again and place it in the refrigerator to chill.
Make Yogurt Sauce
In a medium sized bowl, add Goat Milk Yogurt, mint leaves, coriander leaves, salt, pepper and garlic. Stir well to combine and place it in the refrigerator to chill until use.
Divide The Yogurt Sauce between the Bowls. Add the Tabbouleh to one side of of the bowl. Next, Scatter the nuts over the yogurt. Season with Salt and Pepper if needed. Drizzle some Olive Oil. Garnish the Breakfast Tabbouleh with Cherry Tomatoes, Mint leaves and Lemon Wedges.
Calories: 297kcal | Carbohydrates: 31g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 115mg | Potassium: 984mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3150IU | Vitamin C: 83.6mg | Calcium: 355mg | Iron: 5.5mg