Tabbouleh

1

Ingredients

  • 450g bulghur wheat
  • 350ml boiling water
  • 60ml freshly squeezed lemon juice
  • 60ml good olive oil
  • 3 1/2 teaspoons salt
  • 200g spring onions, chopped
  • 20g chopped fresh mint leaves
  • 20g chopped flat leaf parsley
  • 1 cucumber, unpeeled, seeded, and medium-diced
  • 200g cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper

Use imperial measurements

Method

How to make Tabbouleh

1) Place the bulghur in a large bowl, pour in the boiling water and add the lemon juice, olive oil and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

2) Add the green onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and the pepper; mix well.

Season, to taste, and serve or cover and refrigerate. The flavour will improve if the tabbouleh sits for a few hours.

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