Cannabis Tabbouleh

Ingredients

• 80 g 2.8 oz Fine bulgur
• 100 ml 6.8 tbsp Boiling water
• 2 bunch 2 bunch Flat-leaf parsley (leaves only, finely chopped)
• 0.5 bunch 0.5 bunch Fresh mint (leaves only, finely chopped)
• 3 piece 3 piece Ripe tomatoes (deseeded, finely diced)
• 4 piece 4 piece Green onions (in thin rings)
• 60 ml 4.1 tbsp Fresh lemon juice (about 2 lemons)
• 3 tbsp 3 tbsp Cannabis-infused olive oil
• 1 tbsp 1 tbsp Regular olive oil
• 1 tsp 1 tsp Salt
• 0.5 tsp 0.5 tsp Black pepper
• 0.5 tsp 0.5 tsp Ground cinnamon (classic Lebanese!)

Instructions

1. 1
   Pour boiling water over bulgur. Let soak for 10 minutes, then drain.
2. 2
   Squeeze out bulgur and spread on a kitchen towel — it must be dry.
3. 3
   Chop parsley and mint with a sharp knife very finely (no food processor!).
4. 4
   Deseed tomatoes, dice finely, use paper towels to absorb excess moisture.
5. 5
   Combine everything in a large bowl: bulgur, herbs, tomatoes, green onions.
6. 6
   Stir in cannabis-infused olive oil + regular olive oil + fresh lemon juice + cinnamon + salt.
7. 7
   Let sit for 30 minutes — the salad improves the longer it rests.
8. 8
   Serve with pita or as part of a mezze platter.

Pro Tips

• Tabbouleh is NOT a bulgur salad with some greens — parsley must dominate!
• Add cannabis-infused olive oil last, do not heat.
• The cinnamon is essential — omit it and it tastes like just salad.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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