Tabbouleh

Tabbouleh is basically parsley salad which originates from Lebanon. There's technically no lettuce in it. It's a salad made up of parsley, tomatoes, bulgur wheat, and green onions – all finely chopped and tossed with olive oil and lemon juice!

It is versatile and goes well with a main of grilled meat or fish. Give it a go this Summer!

Ingredients

  • 1 cup bulgur wheat

  • 1 1/2 cups boiling water

  • 1 large bunch fresh parsley, finely chopped

  • 1 small bunch fresh mint leaves, finely chopped

  • 2 medium tomatoes, finely diced

  • 1 cucumber, finely diced

  • 1/2 red onion, finely chopped

  • Juice of 1-2 lemons (adjust to your taste)

  • 1 1/2 tablespoons extra-virgin olive oil

  • Salt and pepper to taste

Method:

  1. Place the bulgur wheat in a bowl and pour the boiling water over it. Cover the bowl with a lid or plate and let it sit for about 20-30 minutes, or until the bulgur has absorbed the water and becomes tender.

  2. Meanwhile, prepare the vegetables and herbs. Wash and finely chop the parsley and mint leaves. Dice the tomatoes and cucumber, and finely chop the red onion.

  3. Once the bulgur is ready, fluff it with a fork to separate the grains.

  4. In a large mixing bowl, combine the cooked bulgur, chopped parsley, chopped mint, diced tomatoes, diced cucumber, and chopped red onion.

  5. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.

  6. Pour the dressing over the salad ingredients and toss everything together until well combined.

  7. Taste the salad and adjust the seasoning or lemon juice as needed to suit your preference.

  8. Let the Tabbouleh sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Tip

This also works with couscous if you cannot get hold of bulgur wheat