

Tabbouleh

Easy





This Middle Eastern salad is a fabulous lunchbox filler, or as an accompaniment to grilled meat or fish.
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
6

Tabbouleh

Easy





PREP IN
10 MIN
COOK IN
25 MIN
SERVE
6
Introduction
This Middle Eastern salad is a fabulous lunchbox filler, or as an accompaniment to grilled meat or fish.
Ingredients
- 85g coarse bulghur wheat
- 200g bunch of flat leaf parsley (remove thick stalks)
- small bunch of mint
- 10 cm cucumber
- 1 red onion
- 2 tomatoes, de-seeded, peeled and finely diced
- 1/4 green pepper
- 4 tbsp good quality extra virgin olive oil
- Juice of 2 lemons
- salt & pepper
FOR THE DRESSING:
Method
- 1. Rinse the bulghur wheat under cold water and then soak in a bowl of warm water for 25 minutes. Drain, and squeeze out all the excess water by patting with a clean dish cloth.
- 2. While the bulghur is soaking make a start on the rest of your salad. Coaresly chop the parsley and mint. The finely dice the cucumber, onion, tomatoes and green peppers. Mix all the ingredients in a large salad bowl adding the drained bulghur. Cover the salad and leave in the fridge.
- 3. Now begin the dressing for the salad. Mix the lemon juice with the olive oil and season with salt and pepper. Mix well.
- 4. Pour the dressing over the salad ensuring all the ingredients are covered.
- 5. Leave to sit for twenty minutes at room temperature before serving.